Socal Salad Recipe
Recipe information
Make Socal Salad in just 40m. Fresh romaine lettuce and baby spinach blended with quinoa and diced red peppers, cucumber, tomato, and red onions. Tossed in a sweet chili poppy seed dressing and topped with a seasoned grilled chicken breast, sliced toasted almonds, and goat cheese.
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Ingredients
Salad Base
Dressing
Toppings
Preparation
1. Cook Quinoa
Rinse the quinoa under cold water. In a pot, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Prepare Salad Ingredients
In a large bowl, chop the romaine lettuce, baby spinach, red bell pepper, cucumber, tomato, and red onion. Add the cooled quinoa to the bowl.
3. Make Dressing
In a small bowl, whisk together the sweet chili sauce, poppy seeds, olive oil, apple cider vinegar, honey, salt, and black pepper.
4. Grill Chicken
Season the grilled chicken breast with salt and pepper. Grill over medium heat for 6-7 minutes on each side, or until cooked through. Let rest before slicing.
Assembly
5. Assemble the Salad
Pour the dressing over the salad ingredients in the large bowl and toss to combine. Top with sliced grilled chicken, toasted almonds, and crumbled goat cheese before serving.
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