By Konnor Roth
Rinse the quinoa under cold water, then place in a pot with 120 ml of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
While the quinoa is cooking, slice the cooked chicken breast into bite-sized pieces.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Once the quinoa is cooked, let it cool slightly before combining it with the sliced chicken, mixed greens, roasted peppers, and diced avocado in a large bowl.
Drizzle the dressing over the salad and toss gently to combine all the ingredients well.
Serve the salad immediately or chill in the refrigerator for 15 minutes before serving for a cooler salad.
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By Konnor Roth
This Salad Healthy Lunch Dinner recipe is ready in 35 minutes and features Cooked Chicken Breast, Dry Quinoa, Mixed Greens and other delicious ingredients. Contains 400 calories total.
Rinse the quinoa under cold water, then place in a pot with 120 ml of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
While the quinoa is cooking, slice the cooked chicken breast into bite-sized pieces.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Once the quinoa is cooked, let it cool slightly before combining it with the sliced chicken, mixed greens, roasted peppers, and diced avocado in a large bowl.
Drizzle the dressing over the salad and toss gently to combine all the ingredients well.
Serve the salad immediately or chill in the refrigerator for 15 minutes before serving for a cooler salad.
Calories per Serving: 400
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