Balsamic Chicken Salad with Lemon Quinoa

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$37.92 Cooking Fee
Serving Size: 7 ounces
Recipe adapted from:
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.
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Adjust the ingredients measurement scale here by changing this number. 10 people


For the lemon quinoa:

  • In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

For the chicken:

  • Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

For the dressing:

  • Whisk together the garlic, olive oil, and the balsamic vinegar.

For the salad:

  • Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook15
Total Time35 minutes
Recipe Serving Size10 people



For the lemon quinoa:

  • 1 cup quinoa dry, uncooked
  • 2 cup vegetable stock
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 lemon juiced

For the chicken:

  • 10 boneless skinless chicken thigh or boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar
  • 1 lemon juiced
  • teaspoon Kosher salt
  • 1/2 teaspoon Italian seasoning
  • 2 clove garlic crushed

For the dressing:

  • 1 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar

For the salad:

  • 12 cup Romaine lettuce thinly sliced
  • 14 ounce grape tomato halved
  • 1 red onion thinly sliced
  • 8 ounce pitted Kalamata olive
  • 1 cup Italian parsley chopped

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Tongs, Top Stove


Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg

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