Citrus & Balsamic Quinoa Salad – with Grilled Chicken

Citrus & Balsamic Quinoa Salad – with Grilled Chicken

This is a refreshing and vibrant dish that perfectly balances tangy citrus, savory grilled chicken, and a light balsamic dressing. The base of the salad features nutrient-rich quinoa, providing a hearty yet light foundation. Our AZ Citrus oil adds a burst of sweetness and brightness, while the grilled chicken offers a tender, smoky flavor. A drizzle of balsamic vinaigrette ties everything together, adding a touch of sweetness and acidity. Fresh vegetables like cucumbers, cherry tomatoes, and red onions provide extra crunch and color, while a sprinkle of fresh herbs gives the salad a fragrant finish. This dish is a perfect blend of flavors and textures, making it a wholesome and satisfying meal for any occasion!

Ingredients
For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp Garlic Monsoon Dipping Spice
• 2 grilled chicken breasts, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley or basil, chopped
• 1/4 cup pine nuts (optional)

For the Chicken Marinade:

• 2 tbsp Arizona Citrus Olive Oil
• 1 tbsp White Balsamic Vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Dressing:

• 3 tbsp Arizona Citrus Olive Oil
• 2 tbsp White Balsamic Vinegar
• 1 tsp Olive Blossom Honey 
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt & pepper to taste

Instructions

• Marinate & Grill the Chicken – In a bowl, whisk together Arizona Citrus Olive Oil, White Balsamic Vinegar, Dijon mustard, garlic, salt, and pepper. Coat chicken breasts in the marinade and let sit for at least 15 minutes (or up to 2 hours). Grill over medium heat for about 6-7 minutes per side or until fully cooked (internal temp 165°F). Let rest for 5 minutes, then dice.
• Cook the Quinoa – In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Remove from heat, add in Garlic Monsoon, stir, and let it cool.
• Prepare the Dressing – In a small bowl or jar, whisk together Arizona Citrus Olive Oil, White Balsamic vinegar, Olive Blossom Honey, Dijon mustard, minced garlic, salt, and pepper.
• Assemble the Salad – In a large bowl, combine the cooled quinoa and dressing. Top with cherry tomatoes, cucumber, red onion, feta, and fresh herbs.
• Add the Chicken & Serve – Top the salad with diced grilled chicken and garnish with pine nuts, if using. Serve chilled or at room temperature.