Quinoa and chicken salad
Description
This salad is best served in individual salad bowls or glass dishes, garnished with dill and topped with cheese. Instead of feta, you can use any brined cheese of your choice. Cherry tomatoes can be replaced with firm tomatoes cut into cubes, and olives can be used instead of black olives.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the salad.
- 2
Step 2
Place the quinoa in a saucepan and rinse under warm water. Add cold water in a 1:2 ratio (quinoa to water) and place over medium heat. Bring to a boil, then reduce the heat to low. Cover the saucepan with a lid and cook for 15–20 minutes, until done. The water should be completely absorbed, and the quinoa should be fluffy. Transfer to a bowl and let it cool completely.
- 3
Step 3
Wash the chicken breast, pat dry with a paper towel, and season with salt. Grease a frying pan with vegetable oil and heat it up. Place the chicken breast in the pan and fry for 10 minutes on each side. The chicken should be fully cooked and nicely browned. Remove from heat and let it cool completely.
- 4
Step 4
Peel the onion, rinse it, and thinly slice into quarters. Place in a bowl, add lemon juice, mix well, and let marinate for 5 minutes.
- 5
Step 5
Wash the cherry tomatoes, dry them, and cut them in half or into four pieces. Place the tomatoes in a bowl with the quinoa.
- 6
Step 6
Add the marinated onion to the bowl with the salad.
- 7
Step 7
Dry the olives from the liquid and cut them in half. Add them to the salad.
- 8
Step 8
Cut the cooled chicken breast into cubes and add it to the bowl.
- 9
Step 9
Rinse the dill, dry it, finely chop and add to the salad.
- 10
Step 10
Pour in the vegetable oil, salt the salad, and mix.
- 11
Step 11
Arrange the quinoa and chicken salad in serving bowls, top with pieces of feta, and serve.