By Krista McCabe
Preheat the grill to medium-high heat.
Season the chicken breasts with 1 tablespoon of olive oil, salt, pepper, and mixed herbs.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let them rest for a few minutes.
While the chicken is grilling, rinse the quinoa under cold water and cook it according to the package instructions using a 1:2 ratio of quinoa to water. Typically this is about 15-20 minutes until the water is absorbed and the quinoa is fluffy. Let it cool after cooking.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, diced cucumber, and sliced avocado.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the lemon juice, adding salt and pepper to taste for the dressing.
Slice the rested chicken breasts into strips and set aside.
Add the cooked and cooled quinoa to the salad bowl with the vegetables and toss well to combine.
Drizzle the lemon-olive oil dressing over the salad mixture and toss gently to coat.
Divide the salad onto three plates, arrange the sliced chicken on top, and serve immediately.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Chicken Healthy American recipe is ready in 45 minutes and features boneless skinless chicken breast, dry quinoa, mixed salad greens and other delicious ingredients. Contains 550 calories total.
Preheat the grill to medium-high heat.
Season the chicken breasts with 1 tablespoon of olive oil, salt, pepper, and mixed herbs.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let them rest for a few minutes.
While the chicken is grilling, rinse the quinoa under cold water and cook it according to the package instructions using a 1:2 ratio of quinoa to water. Typically this is about 15-20 minutes until the water is absorbed and the quinoa is fluffy. Let it cool after cooking.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, diced cucumber, and sliced avocado.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the lemon juice, adding salt and pepper to taste for the dressing.
Slice the rested chicken breasts into strips and set aside.
Add the cooked and cooled quinoa to the salad bowl with the vegetables and toss well to combine.
Drizzle the lemon-olive oil dressing over the salad mixture and toss gently to coat.
Divide the salad onto three plates, arrange the sliced chicken on top, and serve immediately.
Calories per Serving: 550
Your Rating:
