By Chef
Slice the cooked chicken breasts into thin strips.
In a large mixing bowl, combine the cooked quinoa, roasted mixed vegetables, and sliced chicken strips.
In a small bowl, whisk together the olive oil, juice of one lemon, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine and coat evenly.
Add the crumbled feta, chopped fresh parsley, and mint to the salad and toss lightly to distribute evenly.
Taste the salad and adjust seasoning with additional salt and pepper if needed.
Serve the salad chilled or at room temperature, garnished with extra herbs if desired.
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This Salad Healthy Chicken Main Course recipe is ready in 25 minutes and features cooked chicken breasts, cooked quinoa, roasted mixed vegetables (zucchini, bell pepper, red onion) and other delicious ingredients. Contains 410 calories total.
Slice the cooked chicken breasts into thin strips.
In a large mixing bowl, combine the cooked quinoa, roasted mixed vegetables, and sliced chicken strips.
In a small bowl, whisk together the olive oil, juice of one lemon, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine and coat evenly.
Add the crumbled feta, chopped fresh parsley, and mint to the salad and toss lightly to distribute evenly.
Taste the salad and adjust seasoning with additional salt and pepper if needed.
Serve the salad chilled or at room temperature, garnished with extra herbs if desired.
Calories per Serving: 410
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