By Sydney Battle
Slice the cooked boneless skinless chicken breast into thin strips.
In a large salad bowl, combine the mixed salad greens, cooked quinoa, and sliced chicken breast.
Cut the cherry tomatoes in half, dice the cucumber, and chop the avocado into small cubes. Add them to the salad bowl.
Crumble the feta cheese over the salad and sprinkle with chopped fresh herbs.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Drizzle the dressing over the salad. Toss gently to combine all the ingredients evenly.
Serve immediately, or let it chill in the refrigerator for about 10-15 minutes for the flavors to meld.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Healthy Lunch Dinner recipe is ready in 25 minutes and features Boneless skinless chicken breast (cooked), Quinoa (cooked), Mixed salad greens and other delicious ingredients. Contains 520 calories total.
Slice the cooked boneless skinless chicken breast into thin strips.
In a large salad bowl, combine the mixed salad greens, cooked quinoa, and sliced chicken breast.
Cut the cherry tomatoes in half, dice the cucumber, and chop the avocado into small cubes. Add them to the salad bowl.
Crumble the feta cheese over the salad and sprinkle with chopped fresh herbs.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Drizzle the dressing over the salad. Toss gently to combine all the ingredients evenly.
Serve immediately, or let it chill in the refrigerator for about 10-15 minutes for the flavors to meld.
Calories per Serving: 520
Your Rating:
