By Sydney Battle
Cut the cooked chicken breast into bite-sized pieces, about 1-inch each.
Slice the cherry tomatoes in half.
Peel and deseed the cucumber, then chop it into small cubes.
Cut the avocado in half, remove the pit, and dice one half into small cubes. Save the other half for another use.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber, diced avocado, and cooked chicken pieces.
Crumble the feta cheese over the salad mixture.
In a small bowl, whisk together the olive oil, lemon juice, fresh herbs, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients well.
Serve the salad immediately, or refrigerate for up to 2 hours for the flavors to meld together.
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This Salad Healthy Lunch Dinner recipe is ready in 20 minutes and features Boneless skinless chicken breast (cooked), Quinoa (cooked), Mixed salad greens and other delicious ingredients. Contains 450 calories total.
Cut the cooked chicken breast into bite-sized pieces, about 1-inch each.
Slice the cherry tomatoes in half.
Peel and deseed the cucumber, then chop it into small cubes.
Cut the avocado in half, remove the pit, and dice one half into small cubes. Save the other half for another use.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber, diced avocado, and cooked chicken pieces.
Crumble the feta cheese over the salad mixture.
In a small bowl, whisk together the olive oil, lemon juice, fresh herbs, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients well.
Serve the salad immediately, or refrigerate for up to 2 hours for the flavors to meld together.
Calories per Serving: 450
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