Grilled Chicken Power Salad
Tender lemon-herb grilled chicken over a bed of quinoa, kale, roasted peppers, and avocado with a bright apple cider vinaigrette.
🛒 Ingredients
- 4 chicken breasts
- 2 lemons, zest and juice
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 cup quinoa, cooked and cooled
- 4 cups kale, massaged and shredded
- 2 roasted red peppers, sliced
- 2 avocados, sliced
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp pumpkin seeds
👨🍳 Method
- 1
Marinate chicken in lemon zest, juice, garlic, thyme, and olive oil for 30 minutes.
- 2
Grill chicken over medium-high heat, 6-7 minutes per side. Rest and slice.
- 3
Make vinaigrette: whisk apple cider vinegar, olive oil, Dijon, honey, and salt.
- 4
Massage kale with a little olive oil and salt until it softens.
- 5
Toss kale with quinoa and dressing.
- 6
Top with sliced chicken, roasted peppers, avocado, and pumpkin seeds.
💡 Chef's Tips
- →Massage the kale with your hands until it wilts — it makes it tender and less bitter.
- →Resting the chicken before slicing keeps all the juices inside.
- →Make extra vinaigrette — it keeps a week in the fridge.
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