Description
This grilled chicken quinoa salad bowl is a wholesome and colorful meal packed with lean protein, fiber, and healthy fats. It’s the perfect choice for clean eating, meal prep, or a quick, nourishing lunch.
Ingredients
Salad:
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2 cups leafy greens (spinach, kale, or arugula)
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1 cup cooked quinoa
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1 grilled chicken breast, sliced
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/4 cup shredded carrots
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1/2 avocado, diced
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2 tbsp roasted sunflower seeds
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1/4 cup feta cheese (optional)
Dressing:
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2 tbsp tahini
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Juice of 1 lemon
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1 tbsp olive oil
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1 clove garlic, minced
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Salt and pepper to taste
Instructions
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Prepare the Greens
Rinse and dry the leafy greens. Place in a large salad bowl. -
Cook Quinoa
If not done, cook 1 cup quinoa according to package instructions. Let cool. -
Grill Chicken
Season chicken breast with salt, pepper, and olive oil. Grill over medium heat, 4–5 minutes per side. Slice thinly. -
Assemble the Bowl
Layer greens with quinoa, grilled chicken, cherry tomatoes, onion, carrots, avocado, and sunflower seeds. -
Make the Dressing
In a small bowl, whisk tahini, lemon juice, olive oil, garlic, salt, and pepper until creamy. -
Toss and Serve
Drizzle dressing over salad and toss gently. Add feta cheese if using. Serve immediately.
Notes
- Make it dairy-free: Omit feta or substitute with a plant-based cheese.
- Protein boost: Add chickpeas or a boiled egg.
- Prep tip: Store ingredients separately for up to 3 days and assemble when ready to eat.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Salad
- Method: Grilling & Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
Keywords: Salad Bowl