Chicken tuna salad is rich in protein, fiber, and healthy fats! I made a dressing with Greek yogurt and fresh herbs to add some creaminess. Pumpkin and toasted sesame seeds are the best sources of fats and crunch, and quinoa is there for carbs. It is done in a blink of an eye and perfect for lunch on the go!
Slice the chicken breasts into bite-size chunks before grilling. Season with salt, pepper, cayenne pepper, garlic powder, curry. Massage all the spices well and grill it over medium heat until crispy on the outside and soft inside. It takes about 3 minutes per side.
Cooking the Quinoa
Cook quinoa over medium heat in salty water in a 2:1 ratio, in favor of water. I simmer it for about 5 minutes, until it soaks up all the water, and leave it an additional 15 minutes covered in a pot.
Making the Salad Dressing
Mix Greek yogurt, lemon juice, salt, pepper, dill, and garlic powder. Mix to combine.
Assembling the Salad
Wash all the veggies thoroughly: corn salad, cucumber, and spring onion. In a large bowl, add salad and chopped cucumbers and onions.
Join quinoa, grilled chicken, and tuna. Chop a handful of mint very finely and sprinkle on top. Drizzle fresh lemon juice and olive oil, as well, and season it to your taste.
Trickle the Greek yogurt dressing and mix it all up.
Notes
Storing TipsStore the salad in an airtight container for up to 4 days in the fridge.Recipe AlternationsHere are the ideas on what more to add to the salad:
sweet corn
cherry tomatoes
iceberg salad/butter lettuce/cabbage/kale
pickled vegetables
beans
avocado
goat cheese
pasta
croutons
crisped tortilla
apples or grapes
celery
crispy bacon
almonds or walnuts
raisins or cranberries
mustard
vinegar
sriracha
honey
jalapeños
ginger
orange
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.