Salad With Buckwheat And Chicken Recipe

Step 1: Cook the Buckwheat

Rinse 1 cup of buckwheat under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat and a pinch of salt. Reduce the heat, cover, and let it simmer for about 15-20 minutes or until the buckwheat is tender. Drain any excess water and let it cool.

Step 2: Cook the Chicken

Season 2 chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side or until fully cooked and golden brown. Let them cool, then slice into bite-sized pieces.

Step 3: Prepare the Vegetables

Chop 1 cucumber, 1 bell pepper, and 1 cup of cherry tomatoes. Finely dice 1 small red onion and chop a handful of fresh parsley.

Step 4: Assemble the Salad

In a large bowl, combine the cooked buckwheat, sliced chicken, and chopped vegetables. Add the diced red onion and fresh parsley.

Step 5: Make the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, salt, and pepper to taste.

Step 6: Dress the Salad

Pour the dressing over the salad and toss well to combine. Adjust the seasoning if needed. Serve immediately or refrigerate for later.