“Mouthwatering Australian Grilled Lemon Herb Chicken Salad with Quinoa (Gluten-Free)”
Discover this gluten-free Australian grilled lemon herb chicken salad recipe with quinoa, a flavorful and nutritious dish that combines the best of Aussie barbecue culture and healthy eating. Serve over a bed of wholesome quinoa and top with fresh vegetables for an unforgettable culinary experience.
Allergens
None
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Salt and pepper, to taste
- 1 cup uncooked quinoa
- 2 cups water or chicken broth
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
Instructions
- In a shallow dish, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
- Add chicken breasts to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
- Cook quinoa according to package instructions using water or chicken broth. Set aside to cool.
- Preheat grill or grill pan to medium high heat. Grill chicken for about 6 7 minutes per side, or until cooked through and no longer pink in the center. Allow to rest for a few minutes before slicing.
- Divide quinoa among two plates. Top with mixed greens, cherry tomatoes, cucumber, red onion, and grilled chicken. Sprinkle with crumbled feta cheese.
Chef’s Insight
To add extra flavor, consider marinating the chicken overnight for a deeper taste.
Notes
Feel free to add additional herbs or spices to the marinade for extra flavor.