By Blaire
Preheat a grill pan or outdoor grill to medium-high heat. Lightly season the chicken breast with salt and black pepper.
Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing it thinly.
In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, and red onion. Toss them together gently.
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and black pepper.
Pour the dressing over the quinoa and vegetable mixture. Toss again to ensure everything is well coated.
Add the sliced grilled chicken on top of the salad and sprinkle with crumbled feta cheese.
Serve the salad immediately as a refreshing and healthy meal.
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This Salad Main Course Healthy Gluten-Free recipe is ready in 30 minutes and features Boneless skinless chicken breast, Cooked quinoa, Mixed greens and other delicious ingredients. Contains 450 calories total.
Preheat a grill pan or outdoor grill to medium-high heat. Lightly season the chicken breast with salt and black pepper.
Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing it thinly.
In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, and red onion. Toss them together gently.
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and black pepper.
Pour the dressing over the quinoa and vegetable mixture. Toss again to ensure everything is well coated.
Add the sliced grilled chicken on top of the salad and sprinkle with crumbled feta cheese.
Serve the salad immediately as a refreshing and healthy meal.
Calories per Serving: 450
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