By Sydney Battle
In a large mixing bowl, combine the cooked quinoa with the mixed salad greens.
Slice the cherry tomatoes in half, dice the cucumber, and cut the cooked chicken breast into bite-sized pieces. Add them to the bowl with the quinoa and salad greens.
Halve the avocado, remove the pit, dice the flesh, and add it to the salad.
Crumble the feta cheese over the salad and add the fresh herbs (parsley and cilantro).
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss all ingredients to combine and evenly coat with the dressing.
Serve the Grilled Chicken & Quinoa Salad with fresh herbs as a garnish, if desired.
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This Salad Healthy Main Course recipe is ready in 20 minutes and features Boneless skinless chicken breast (cooked), Quinoa (cooked), Mixed salad greens and other delicious ingredients. Contains 560 calories total.
In a large mixing bowl, combine the cooked quinoa with the mixed salad greens.
Slice the cherry tomatoes in half, dice the cucumber, and cut the cooked chicken breast into bite-sized pieces. Add them to the bowl with the quinoa and salad greens.
Halve the avocado, remove the pit, dice the flesh, and add it to the salad.
Crumble the feta cheese over the salad and add the fresh herbs (parsley and cilantro).
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss all ingredients to combine and evenly coat with the dressing.
Serve the Grilled Chicken & Quinoa Salad with fresh herbs as a garnish, if desired.
Calories per Serving: 560
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