By Sydney Battle
Slice the cooked chicken breast into thin, bite-sized pieces.
In a large mixing bowl, combine the quinoa, mixed salad greens, cherry tomatoes, cucumber, and sliced chicken.
Slice the half of the avocado into cubes and add to the salad mixture.
Crumble the feta cheese into the bowl with the salad.
In a small bowl, whisk together the olive oil, lemon juice, and chopped fresh herbs. Season with salt and pepper to taste.
Pour the dressing over the salad and gently toss everything together until the ingredients are well combined and coated in the dressing.
Transfer the salad to serving plates. Optionally, garnish with a sprig of fresh herbs.
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This Salad Healthy Lunch Dinner recipe is ready in 20 minutes and features Boneless skinless chicken breast (cooked), Quinoa (cooked), Mixed salad greens and other delicious ingredients. Contains 520 calories total.
Slice the cooked chicken breast into thin, bite-sized pieces.
In a large mixing bowl, combine the quinoa, mixed salad greens, cherry tomatoes, cucumber, and sliced chicken.
Slice the half of the avocado into cubes and add to the salad mixture.
Crumble the feta cheese into the bowl with the salad.
In a small bowl, whisk together the olive oil, lemon juice, and chopped fresh herbs. Season with salt and pepper to taste.
Pour the dressing over the salad and gently toss everything together until the ingredients are well combined and coated in the dressing.
Transfer the salad to serving plates. Optionally, garnish with a sprig of fresh herbs.
Calories per Serving: 520
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