We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Chicory and Quinoa Salad with Grilled Chicken
Chicory and Quinoa Salad with Grilled Chicken

Chicory and Quinoa Salad with Grilled Chicken
A nutritious and balanced salad featuring chicory, quinoa, and grilled chicken, perfect for a healthy lunch.
Chicory and Quinoa Salad with Grilled Chicken
Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 60
    g
     quinoa
  • 100
    g
     chicory
  • 15
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Chicory and Quinoa Salad with Grilled Chicken
Instructions:
  1. Preheat a grill to medium-high heat.
  2. Season the chicken breast with salt and black pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. While the chicken is grilling, rinse the quinoa under cold water.
  5. Cook the quinoa in a pot with double the amount of water for about 15 minutes until fluffy.
  6. In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
  7. Slice the chicory and place it in a serving bowl.
  8. Add the cooked quinoa to the chicory.
  9. Slice the grilled chicken and place it on top of the salad.
  10. Drizzle the dressing over the salad and toss gently to combine.
Nutrition Per Serving 350 g Per 100g
Energy 369.8 kcal 106 kcal
Protein 56.7 g 16.2 g
Fibre 5.5 g 1.6 g
Salt 2.5 g 0.7 g
Sugar 0.8 g 0.2 g
Carbohydrates 20.1 g 5.7 g
Fat 8.8 g 2.5 g
Environmental Per Serving 350 g Per 100g
CO2 9.6 kg 2.7 kg
Water 7.5 l 2.1 l
  • 150
    g
     chicken breast
  • 60
    g
     quinoa
  • 100
    g
     chicory
  • 15
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat a grill to medium-high heat.

Season the chicken breast with salt and black pepper.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

While the chicken is grilling, rinse the quinoa under cold water.

Cook the quinoa in a pot with double the amount of water for about 15 minutes until fluffy.

In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.

Slice the chicory and place it in a serving bowl.

Add the cooked quinoa to the chicory.

Slice the grilled chicken and place it on top of the salad.

Drizzle the dressing over the salad and toss gently to combine.

Contact About
Privacy Policy Terms of Service Refund Policy Sitemap