Cucumber Mint Refresh

• •1.5 lb chicken breasts, boneless, skinless
• •2 tablespoon olive oil
• •1 tablespoon lemon juice
• •1 teaspoon garlic powder
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper
• •1 cup quinoa, uncooked
• •2 cup water or vegetable broth
• •0.3 teaspoon salt
• •1 English cucumber, large, diced
• •1.5 cup cherry tomatoes, halved
• •0.5 red onion, small, thinly sliced
• •0.3 cup fresh mint leaves, chopped
• •4 cup mixed greens
• •0.5 English cucumber, peeled and roughly chopped
• •0.5 cup fresh mint leaves, packed
• •3 tablespoon fresh lemon juice
• •0.3 cup olive oil
• •1 tablespoon white wine vinegar
• •1 teaspoon honey or maple syrup
• •1 garlic clove, small
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper

Instructions

1. 1

   Cook the Quinoa: Rinse quinoa thoroughly under cold water. Combine quinoa, water or broth, and 0.25 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.

2. 2

   Prepare and Grill Chicken: Pat chicken breasts dry. In a bowl, toss chicken with 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Marinate for at least 15 minutes (or up to 30 minutes in the refrigerator). Preheat a grill or grill pan to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into bite-sized pieces.

3. 3

   Make the Cucumber Mint Vinaigrette: In a blender or food processor, combine the roughly chopped cucumber (0.5 English cucumber), 0.5 cup fresh mint leaves, 3 tablespoons fresh lemon juice, 0.33 cup olive oil, white wine vinegar, honey or maple syrup (if using), 1 small garlic clove, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Blend until completely smooth. Taste and adjust seasonings if needed.

4. 4

   Assemble the Salad: In a large mixing bowl, combine the cooled cooked quinoa, diced cucumber (1 English cucumber), halved cherry tomatoes, thinly sliced red onion, and chopped fresh mint (0.25 cup). Add the sliced grilled chicken.

5. 5

   Dress and Serve: Pour the cucumber mint vinaigrette over the salad ingredients. Toss gently to combine, ensuring everything is well coated. Serve immediately, optionally over a bed of mixed greens.

Chef's Tips

• 💡For extra flavor, marinate the chicken longer, up to 4 hours in the refrigerator.
• 💡Ensure quinoa is completely cooled before adding to the salad to prevent wilting other ingredients and maintaining freshness.
• 💡The vinaigrette can be made a day ahead and stored in an airtight container in the refrigerator. Shake well before use.
• 💡Adjust the amount of mint in the vinaigrette to your preference for a stronger or milder mint flavor.
• 💡If you don't have a grill, you can pan-sear the chicken in a hot skillet or bake it in the oven at 400°F (200°C) for 20-25 minutes.