By Jennifer Bridges
Preheat the grill or a grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and half of the dried oregano.
Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and an internal temperature of 75°C (165°F) is reached. Remove from grill and let it rest for a few minutes.
While the chicken is grilling, prepare the salad. Half the cherry tomatoes and dice the cucumber into small cubes.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, and diced cucumber.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado and add it to the salad.
Crumble feta cheese over the salad.
In a small bowl, whisk together the olive oil, lemon juice, remaining dried oregano, salt, and pepper to make the dressing.
Slice the grilled chicken breast into strips and add to the salad mixture.
Pour the dressing over the salad and toss gently to combine all ingredients.
Serve the salad immediately or chill in the refrigerator for up to an hour before serving.
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This Salad Healthy Chicken recipe is ready in 30 minutes and features Chicken breast, boneless skinless, Quinoa, cooked, Ripe avocado and other delicious ingredients. Contains 550 calories total.
Preheat the grill or a grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and half of the dried oregano.
Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and an internal temperature of 75°C (165°F) is reached. Remove from grill and let it rest for a few minutes.
While the chicken is grilling, prepare the salad. Half the cherry tomatoes and dice the cucumber into small cubes.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, and diced cucumber.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado and add it to the salad.
Crumble feta cheese over the salad.
In a small bowl, whisk together the olive oil, lemon juice, remaining dried oregano, salt, and pepper to make the dressing.
Slice the grilled chicken breast into strips and add to the salad mixture.
Pour the dressing over the salad and toss gently to combine all ingredients.
Serve the salad immediately or chill in the refrigerator for up to an hour before serving.
Calories per Serving: 550
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