Warm chicken salad with quinoa and pomegranate
4 servings
47 minutes
Warm chicken salad with quinoa and pomegranate is a harmony of flavors and textures inspired by Italian cuisine. Tender chicken thighs infused with the aromas of lemon, cumin, and chili are sautéed to a golden crust. Their juiciness perfectly complements the lightness of quinoa and the freshness of greens. Avocado adds a creamy texture while pomegranate seeds provide a refreshing tang and pleasant crunch. The dressing with Dijon mustard and lemon enhances the dish's flavor with spicy notes. This salad is a true gift for lovers of healthy and exquisite food. It is perfect for both a light lunch and an elegant dinner. Thanks to the combination of nutritious ingredients, it is filling yet remains light. Each forkful is an explosion of flavors that unites freshness, richness, and balance in every bite.
1
Marinate chicken thighs in a mixture of olive oil with the juice of half a lemon, adding chili powder, cumin, salt, and pepper.
- Chicken thighs: 2 pieces
- Olive oil: 1 tablespoon
- Chili powder blend: 0.5 teaspoon
- Ground caraway: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
In a large bowl, mix the cooked quinoa according to the instructions, finely chopped parsley, lemon zest, mashed avocado, pomegranate seeds, and salad mix.
- Quinoa: 1 glass
- Chopped parsley: 0.5 tablespoon
- Lemon zest: 1 piece
- Avocado: 0.5 piece
- Pomegranate seeds (arils): 0.5 glass
- Mixed salad leaves: 100 g
3
Grill the chicken thighs until cooked.
- Chicken thighs: 2 pieces
4
In a jar, mix Dijon mustard, juice of half a lemon, olive oil, salt, and pepper, seal tightly with a lid, and shake.
- Dijon mustard: 1 teaspoon
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Pour the salad with the prepared sauce, mix thoroughly, and serve topped with slices of chicken.
- Olive oil: 1 tablespoon
