By Sydney Battle
In a large salad bowl, combine the mixed salad greens, cooked quinoa, chopped cherry tomatoes, diced cucumber, and crumbled feta cheese.
Slice the cooked chicken breast into thin strips and add them to the salad.
Scoop out the avocado flesh and slice it thinly. Add the avocado slices to the salad.
In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated.
Serve the salad immediately, garnished with additional fresh herbs if desired.
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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.
In a large salad bowl, combine the mixed salad greens, cooked quinoa, chopped cherry tomatoes, diced cucumber, and crumbled feta cheese.
Slice the cooked chicken breast into thin strips and add them to the salad.
Scoop out the avocado flesh and slice it thinly. Add the avocado slices to the salad.
In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated.
Serve the salad immediately, garnished with additional fresh herbs if desired.
Calories per Serving: 520
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