# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup uncooked quinoa
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 large cucumber, diced
05 - 1 red bell pepper, diced
06 - 2 cups mixed salad greens
07 - 1/2 small red onion, thinly sliced
08 - 1/3 cup shredded carrots
→ Crunchy Toppings
09 - 1/3 cup roasted almonds or sunflower seeds, roughly chopped
10 - 1/3 cup toasted pumpkin seeds
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - Juice of 1 large lemon (about 3 tablespoons)
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon honey
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
18 - 2 tablespoons fresh parsley or cilantro, chopped
# Directions:
01 - Rinse quinoa under cold water. Combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and allow to cool.
02 - Season chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly oil. Cook chicken 5 to 6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice or dice.
03 - In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and carrots.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully blended.
05 - Add sliced chicken to the salad mixture. Pour dressing over all ingredients and toss gently to combine.
06 - Sprinkle with roasted almonds or sunflower seeds and toasted pumpkin seeds. Garnish with fresh parsley or cilantro if desired.
07 - Serve immediately or refrigerate for up to 2 days.
