Chicken Alfredo Recipe

Salad Preparation

Start by rinsing 1 cup of quinoa under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool. In a large bowl, combine the cooked quinoa with 1 diced red bell pepper, 1 diced cucumber, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, 3 chopped green onions, and 1 cup of cherry tomatoes halved.

Grilled Chicken

Marinate 1 pound of chicken breast in a mixture of 2 tablespoons of olive oil, 1 clove of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground coriander, salt, and pepper to taste. Let it marinate for at least 30 minutes or overnight in the refrigerator. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and charred. Let it rest for a few minutes, then slice it thinly.

Dressing and Assembly

For the dressing, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 1 teaspoon of honey (or agave syrup for a vegan option), 1 clove of minced garlic, salt, and pepper in a small bowl until well combined. Toss the salad with the dressing until everything is evenly coated. Top the salad with the grilled chicken slices and serve immediately.