May 19, 2021Marina Ohanian

Number of Servings: 4


For the salad:

  • 1 bunch kale
  • 1 bunch rocket leaves
  • 1 cup white quinoa
  • 1/2 cup dried cranberries or finely chopped dried apricots
  • 1/2 cup pealed almonds (chopped)
  • 1/4 cup chopped walnuts

For the dressing:

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper taste

For the chicken seasoning:

  • 2 chicken breasts (boneless and skinless)
  • 1 clove garlic (finely minced)
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon oregano


Step 1 1- After rinsing and cleaning the chicken breasts, cut them either into thin shreds or slice in half. 2- Massage the chicken with the minced garlic and vegetable oil. 3- Add the salt, black pepper, paprika, and oregano, and mix well to fully infuse the flavors into chicken. 4- Place a non-stick pan on low heat and allow the chicken to slowly cook. 5- While the chicken is almost cooked and water is formed in the pan, increase the heat to medium, (optional: add a thin slice of butter) and allow the chicken to cook until golden while constantly turning sides. Step 2 1- Meanwhile, chop the rinsed kale and rocket leaves. 2- Boil the quinoa in hot water until fully cooked and strain the water after cooking. Leave aside to cool. 3- In a large bowl, mix in the greens (kale and rocket) and add the cooled quinoa. 4- Add in the dried fruits (cranberries or apricots), the almonds, and the walnuts. (optional: you may also add seeds such as chia and sunflower seeds). 6- In a small bowl, add in the lemon juice, balsamic, extra virgin olive oil, salt and pepper and mix the dressing ingredients very well. 7- Add the dressing to the salad bowl and mix well. Step 3 To serve: In your plate of choice, add in the salad and top with slices of the flavorful cooked chicken. You may also decorate it with extra nuts and seeds. Enjoy!

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