By Brielle Adams
Rinse the mixed salad greens thoroughly under cold water and dry them using a salad spinner or paper towels.
Slice the cherry tomatoes in half, dice the cucumber into small cubes, and cube the avocado.
In a large salad bowl, combine the salad greens, cooked quinoa, cherry tomatoes, cucumber, and avocado.
Slice the cooked chicken breast into thin strips and add to the salad bowl.
Drizzle the lemon-tahini dressing and olive oil over the salad ingredients.
Season with salt and black pepper to taste. Gently toss the salad until all ingredients are well combined and the dressing evenly coats the salad.
Serve immediately, or chill in the refrigerator for 10-15 minutes before serving for a cool, refreshing salad.
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By Brielle Adams
This Salad Chicken Healthy Lunch Dinner recipe is ready in 20 minutes and features cooked chicken breast (grilled), cooked quinoa, mixed salad greens and other delicious ingredients. Contains 450 calories total.
Rinse the mixed salad greens thoroughly under cold water and dry them using a salad spinner or paper towels.
Slice the cherry tomatoes in half, dice the cucumber into small cubes, and cube the avocado.
In a large salad bowl, combine the salad greens, cooked quinoa, cherry tomatoes, cucumber, and avocado.
Slice the cooked chicken breast into thin strips and add to the salad bowl.
Drizzle the lemon-tahini dressing and olive oil over the salad ingredients.
Season with salt and black pepper to taste. Gently toss the salad until all ingredients are well combined and the dressing evenly coats the salad.
Serve immediately, or chill in the refrigerator for 10-15 minutes before serving for a cool, refreshing salad.
Calories per Serving: 450
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