Ingredients
Scale
- 4 cups chopped romaine lettuce
- 8 oz. grilled chicken breast
- 1 sweet potato
- ⅓ cup uncooked quinoa
- ½ tablespoon extra virgin olive oil
- garlic salt to taste
- 1 tablespoon lemon chia vinaigrette
Instructions
- You will need a grilled chicken breast for this recipe. Or, you can bake it in the oven at 350 for 40 minutes in a little bit of water, covered in your favorite seasoning blend.
- To cook quinoa: Add ⅓ cup quinoa and ½ cup water to a pan. Bring to a boil, then reduce heat to simmer and cover. Cook for 15 minutes, then remove from heat.
- To roast sweet potatoes: Preheat the oven to 425 degrees. Cut sweet potatoes in small cubes, and line on a greased baking sheet. Drizzle olive oil and lightly cover with garlic salt over the top of the potatoes. Roast for 10 minutes. Flip, then roast additional 5 minutes.
- Prepare salad dressing while potatoes and quinoa are cooking.
- Assemble salad: Toss chopped romaine in 1 tablespoon of lemon chia vinaigrette dressing. Top with 4 oz chicken, ½ cup cooked quinoa and ½ roasted sweet potato.
Notes
Prepare chicken, roasted sweet potatoes and cooked quinoa ahead of time to bring this salad for lunch!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch
Nutrition
- Serving Size: 1 salad
- Calories: 434
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 41 g
- Cholesterol: 96 g