By Vigneshwaran S
Preheat a grill or grill pan to medium-high heat. Season the chicken breast with salt and pepper on both sides.
Grill the chicken breast for about 6-8 minutes on each side, or until fully cooked through. Once cooked, remove from heat and let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, and cooked quinoa.
Dice the avocado and add it to the salad along with the crumbled feta.
In a small bowl, whisk together the olive oil, lemon juice, and any optional herbs you are using. Season the dressing with salt and pepper to taste.
Add the sliced grilled chicken to the salad and drizzle the dressing over the top. Toss everything gently to combine.
Taste the salad and adjust the seasoning if necessary. Serve immediately.
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This Salad Lunch Dinner recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked quinoa, mixed salad greens and other delicious ingredients. Contains 550 calories total.
Preheat a grill or grill pan to medium-high heat. Season the chicken breast with salt and pepper on both sides.
Grill the chicken breast for about 6-8 minutes on each side, or until fully cooked through. Once cooked, remove from heat and let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, and cooked quinoa.
Dice the avocado and add it to the salad along with the crumbled feta.
In a small bowl, whisk together the olive oil, lemon juice, and any optional herbs you are using. Season the dressing with salt and pepper to taste.
Add the sliced grilled chicken to the salad and drizzle the dressing over the top. Toss everything gently to combine.
Taste the salad and adjust the seasoning if necessary. Serve immediately.
Calories per Serving: 550
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