Cooking description:
This salad is best served in portioned salad bowls or bowls, garnished with dill and added cheese on top. Instead of "Feta" you can take any pickled cheese of your choice. You can replace cherry tomatoes with a dense tomato, cut into cubes, and instead of olives, olives are quite suitable.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Poultry / Chicken / Cereal / Quinoa
Dish: Salads
Ingredients:
- Chicken breast - 1 Piece (fillet)
- Cherry Tomatoes - 10 Pieces
- Onions - 1/2 Pieces
- Feta cheese - 50 grams
- Quinoa - 70 Grams
- Olives - 15 Grams
- Vegetable oil - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Salt - To taste
- Dill - 1 Bunch
Servings: 4
How to make "Chicken and Quinoa Salad"
Prepare all the ingredients you need to make the salad.
Pour quinoa into a saucepan and wash in warm water. Pour the cereal with cold water in a 1: 2 ratio and put on medium heat. Bring to a boil and reduce heat to low. Cover the saucepan with a lid and cook for 15-20 minutes until tender. The water should be completely absorbed into the quinoa and become crumbly. Transfer it to a bowl and cool completely.
Wash the chicken breast, pat dry with a paper towel and salt. Grease a skillet with vegetable oil and heat. Place the chicken breast and fry for 10 minutes on each side. The chicken should be completely cooked and browned. Remove from heat and cool completely.
Peel the onions, rinse and cut into quarters thinly. Place in a bowl, add lemon juice, stir and marinate for 5 minutes.
Wash cherry tomatoes, dry and cut into halves or four parts. Place the tomatoes in a bowl of quinoa.
Add the pickled onions to the salad bowl.
Dry the olives from the liquid and cut in half. Add them to salad.
Cut the cooled chicken breast into cubes and add to a bowl.
Rinse the dill, dry it, chop finely and add to the salad.
Pour in vegetable oil, salt the salad and stir.
Divide the quinoa and chicken salad among the salad bowls, top with the feta and serve. Enjoy your meal!