
A high-protein salad with chicken, quinoa, corn, tomato, and lemon mustard dressing.
180 gChicken breasts
100 gCorn
140 gTomatoes
80 gSpinach
0.5 cupQuinoa
0.75 cupWater
1.5 tbspLemon Juice
10 gMustard
1.5 tbspDressing oil
To tasteSalt
To tasteBlack Pepper
Cook quinoa with water and salt for 15 minutes.
Season chicken with black pepper and cook for 8 minutes, then slice.
Whisk lemon juice, mustard, and olive oil.
Toss quinoa, chicken, corn, tomato, spinach, and dressing.
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