By Sydney Battle
In a large mixing bowl, combine the cooked quinoa and mixed roasted vegetables.
Slice the grilled chicken breast into thin strips, then add to the bowl with quinoa and vegetables. Toss gently.
Add the crumbled feta cheese to the mixture and gently toss again to distribute evenly.
In a small bowl, whisk together the olive oil and lemon-tahini dressing until well mixed. Season with salt and black pepper, adjusting to taste.
Pour the dressing over the quinoa-chicken mixture. Toss everything gently until all ingredients are evenly coated with the dressing.
Transfer the salad to a serving platter or individual plates. Garnish with freshly chopped parsley if desired.
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This Salad Main Course Healthy recipe is ready in 20 minutes and features Grilled chicken breast, Cooked quinoa, Mixed roasted vegetables (zucchini, bell pepper, red onion) and other delicious ingredients. Contains 490 calories total.
In a large mixing bowl, combine the cooked quinoa and mixed roasted vegetables.
Slice the grilled chicken breast into thin strips, then add to the bowl with quinoa and vegetables. Toss gently.
Add the crumbled feta cheese to the mixture and gently toss again to distribute evenly.
In a small bowl, whisk together the olive oil and lemon-tahini dressing until well mixed. Season with salt and black pepper, adjusting to taste.
Pour the dressing over the quinoa-chicken mixture. Toss everything gently until all ingredients are evenly coated with the dressing.
Transfer the salad to a serving platter or individual plates. Garnish with freshly chopped parsley if desired.
Calories per Serving: 490
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