By James Marbury
Preheat the grill to medium-high heat (about 400°F/200°C).
Season the chicken breasts with salt and pepper on both sides.
Grill the chicken breasts for 6-7 minutes on each side or until fully cooked with an internal temperature of 165°F (74°C). Once cooked, allow them to rest for a few minutes before slicing into strips.
Peel and dice the roasted sweet potato into bite-sized pieces.
In a large bowl, combine the cooked quinoa, cooked chickpeas, diced roasted sweet potato, and mixed salad greens.
Slice the avocado in half, remove the seed, and cut the flesh into bite-sized pieces. Add to the salad along with the cherry tomatoes.
In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper to create the lemon-tahini dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients.
Arrange the salad on serving plates, topping each with sliced grilled chicken.
Serve the Grilled Chicken & Quinoa Salad immediately or refrigerate for up to 1 hour before serving.
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This Salad Main Course Healthy recipe is ready in 35 minutes and features Boneless skinless chicken breasts, Cooked quinoa, Cooked chickpeas and other delicious ingredients. Contains 480 calories total.
Preheat the grill to medium-high heat (about 400°F/200°C).
Season the chicken breasts with salt and pepper on both sides.
Grill the chicken breasts for 6-7 minutes on each side or until fully cooked with an internal temperature of 165°F (74°C). Once cooked, allow them to rest for a few minutes before slicing into strips.
Peel and dice the roasted sweet potato into bite-sized pieces.
In a large bowl, combine the cooked quinoa, cooked chickpeas, diced roasted sweet potato, and mixed salad greens.
Slice the avocado in half, remove the seed, and cut the flesh into bite-sized pieces. Add to the salad along with the cherry tomatoes.
In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper to create the lemon-tahini dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients.
Arrange the salad on serving plates, topping each with sliced grilled chicken.
Serve the Grilled Chicken & Quinoa Salad immediately or refrigerate for up to 1 hour before serving.
Calories per Serving: 480
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