By Konnor Roth
Rinse the quinoa under cold water and drain. In a small saucepan, combine the quinoa with 120 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
While the quinoa is cooking, cut the cooked chicken breast into thin slices. You can briefly grill on a hot pan with a little olive oil if desired to enhance flavor.
Wash and halve the cherry tomatoes. Peel and slice the cucumber into thin half-moons.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and cooled quinoa. Add the sliced chicken on top.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a simple vinaigrette dressing.
Drizzle the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated.
Crumble the feta cheese over the salad and give it a final toss. Serve immediately or chill in the refrigerator for up to an hour.
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This Salad Healthy Chicken Lunch recipe is ready in 30 minutes and features Cooked chicken breast, Dry quinoa, Mixed greens and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water and drain. In a small saucepan, combine the quinoa with 120 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
While the quinoa is cooking, cut the cooked chicken breast into thin slices. You can briefly grill on a hot pan with a little olive oil if desired to enhance flavor.
Wash and halve the cherry tomatoes. Peel and slice the cucumber into thin half-moons.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and cooled quinoa. Add the sliced chicken on top.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a simple vinaigrette dressing.
Drizzle the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated.
Crumble the feta cheese over the salad and give it a final toss. Serve immediately or chill in the refrigerator for up to an hour.
Calories per Serving: 450
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