By Sydney Battle
Slice the cooked chicken breast into bite-sized pieces and set aside.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes (halved), and cucumber (sliced).
Add the cooked quinoa to the salad bowl and gently toss to combine.
Slice the avocado into cubes and gently mix it into the salad along with the chicken pieces.
Sprinkle the crumbled feta cheese over the top of the salad.
In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.
Drizzle the dressing over the salad and toss gently to ensure everything is coated evenly.
Serve the salad immediately, garnished with additional herbs if desired.
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This Salad Healthy Lunch Dinner recipe is ready in 20 minutes and features Boneless skinless chicken breast, Quinoa (cooked), Mixed salad greens and other delicious ingredients. Contains 525 calories total.
Slice the cooked chicken breast into bite-sized pieces and set aside.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes (halved), and cucumber (sliced).
Add the cooked quinoa to the salad bowl and gently toss to combine.
Slice the avocado into cubes and gently mix it into the salad along with the chicken pieces.
Sprinkle the crumbled feta cheese over the top of the salad.
In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.
Drizzle the dressing over the salad and toss gently to ensure everything is coated evenly.
Serve the salad immediately, garnished with additional herbs if desired.
Calories per Serving: 525
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