Grilled Chicken with Tomato, Mango and Quinoa Salad

  • Preparation 25 MIN
    Cooking 25 MIN
  • Servings 4






  1. In a saucepan of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Rinse under cold running water and drain well. Place in a large bowl.
  2. Add the remaining ingredients. Season with salt and pepper. Set aside.


  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. In a small bowl, combine the spices.
  3. On a work surface, cut each breast half into two slices lengthwise, to make cutlets. Sprinkle with the spice mixture. Season with salt and pepper.
  4. Grill the cutlets for about 4 minutes on each side or until the chicken is cooked through.
  5. Serve with the Tomato, Mango and Quinoa Salad.


You do not have a grill?  A ridged skillet allows for a similar result. Make sure you have a good range hood!

To help you with this recipe

RICARDO Digital Rice Cooker

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 370  
Total Fat 11 g  
Saturated Fat 2 g  
Sodium (salt) 120 mg  
Carbohydrates 32 g  
Fibre 4 g  
Protein 37 g