By Juanita Franco
Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Brush 1 tablespoon of olive oil on the grill grates or grill pan to prevent sticking. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
While the chicken is grilling, prepare the salad. Slice the cucumber into thin rounds and halve the cherry tomatoes. Cut the avocados in half, remove the pit, and dice the flesh. Chop a handful of fresh parsley.
In a large salad bowl, add the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber slices, diced avocado, and chopped parsley.
Prepare a simple dressing by combining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper in a small bowl. Whisk until well combined.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Top the salad with the sliced grilled chicken. Serve immediately as a light and healthy meal.
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This Healthy Salad Grilled Chicken recipe is ready in 35 minutes and features cooked quinoa, boneless skinless chicken breasts, mixed salad greens and other delicious ingredients. Contains 520 calories total.
Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Brush 1 tablespoon of olive oil on the grill grates or grill pan to prevent sticking. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
While the chicken is grilling, prepare the salad. Slice the cucumber into thin rounds and halve the cherry tomatoes. Cut the avocados in half, remove the pit, and dice the flesh. Chop a handful of fresh parsley.
In a large salad bowl, add the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber slices, diced avocado, and chopped parsley.
Prepare a simple dressing by combining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper in a small bowl. Whisk until well combined.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Top the salad with the sliced grilled chicken. Serve immediately as a light and healthy meal.
Calories per Serving: 520
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