By Amanda Spencer
Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper on both sides.
Grill the chicken breasts for 7-8 minutes on each side or until the internal temperature reaches 75°C (165°F). Let them rest for a few minutes before slicing.
Meanwhile, prepare the salad: halve the cherry tomatoes and thinly slice the cucumber.
In a large bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber slices, and crumbled feta cheese.
Slice the grilled chicken breasts into thin strips and add to the salad bowl.
Drizzle the lemon-tahini dressing over the salad and toss all ingredients gently to combine. Adjust seasoning with salt and pepper, if needed.
Serve immediately, dividing the salad evenly among plates.
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This Salad Main Course Healthy recipe is ready in 35 minutes and features Chicken breast (boneless, skinless), Quinoa, Mixed salad greens and other delicious ingredients. Contains 520 calories total.
Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper on both sides.
Grill the chicken breasts for 7-8 minutes on each side or until the internal temperature reaches 75°C (165°F). Let them rest for a few minutes before slicing.
Meanwhile, prepare the salad: halve the cherry tomatoes and thinly slice the cucumber.
In a large bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber slices, and crumbled feta cheese.
Slice the grilled chicken breasts into thin strips and add to the salad bowl.
Drizzle the lemon-tahini dressing over the salad and toss all ingredients gently to combine. Adjust seasoning with salt and pepper, if needed.
Serve immediately, dividing the salad evenly among plates.
Calories per Serving: 520
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