By Brielle Adams
Slice the grilled chicken breast into thin strips or bite-sized pieces and set aside.
Halve the cherry tomatoes and slice the cucumber into thin rounds.
Dice the avocado into small cubes.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and avocado. Toss gently to mix.
Add the cooked quinoa and sliced grilled chicken to the bowl. Drizzle with the olive oil and toss to combine evenly.
Pour the lemon-tahini dressing over the salad ingredients. Toss again until all the ingredients are well coated.
Transfer the salad to serving plates or a large platter.
Serve immediately and enjoy your fresh and healthy grilled chicken & quinoa salad with lemon-tahini dressing!
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By Brielle Adams
This Salad Healthy Main Course Gluten-Free recipe is ready in 20 minutes and features cooked chicken breast (grilled), cooked quinoa, mixed salad greens and other delicious ingredients. Contains 520 calories total.
Slice the grilled chicken breast into thin strips or bite-sized pieces and set aside.
Halve the cherry tomatoes and slice the cucumber into thin rounds.
Dice the avocado into small cubes.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and avocado. Toss gently to mix.
Add the cooked quinoa and sliced grilled chicken to the bowl. Drizzle with the olive oil and toss to combine evenly.
Pour the lemon-tahini dressing over the salad ingredients. Toss again until all the ingredients are well coated.
Transfer the salad to serving plates or a large platter.
Serve immediately and enjoy your fresh and healthy grilled chicken & quinoa salad with lemon-tahini dressing!
Calories per Serving: 520
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