Mediterranean Keto Chicken & Quinoa Salad with Lemon-Garlic Dressing

Allergens

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Ingredients

• 2 cups cooked quinoa
• 1 lb boneless, skinless chicken breast
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1 avocado, sliced
• Salt and pepper, to taste
• Lemon
• Garlic Dressing: 1/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 cloves garlic, minced 1 teaspoon Dijon mustard Salt and pepper, to taste

Instructions

1. Prepare the quinoa according to package instructions and set aside. Season the chicken breasts with salt and pepper, then grill or pan sear until cooked through. Let rest for a few minutes, then slice into strips. In a large bowl, combine the cooked quinoa, sliced chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped parsley. To prepare the dressing, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl until well combined. Drizzle the Lemon Garlic Dressing over the salad and toss to combine. Serve immediately, garnishing with avocado slices.

Chef’s Insight

To add a touch of Mediterranean flair, consider serving this salad alongside a glass of chilled white wine or a refreshing cucumber-mint infused water.

Notes

This recipe is perfect for those following a low-carb, keto diet. Feel free to add or substitute ingredients based on your preferences.