Chicken and Avocado Salad with Quinoa
730 kcal · 55 g protein · 10 minutes · 1 servings
This vibrant Chicken and Avocado Salad with Quinoa combines tender grilled chicken breast, creamy avocado, and fluffy quinoa atop fresh mixed greens. Tossed with a simple olive oil and lemon juice dressing, it’s a nutritious, satisfying meal perfect for lunch or dinner.
730 kcal
55 g protein
10 minutes
Ingredients
- grilled chicken breast 6 oz
- cooked quinoa 1 cup
- avocado 1/2 medium
- mixed greens 1 cup
- olive oil 1 tbsp
- lemon juice 1 tbsp
Method
-
Prepare Ingredients.
If not already done, grill the chicken breast until cooked through and slice or dice it into bite-sized pieces. Cook quinoa according to package instructions, then let it cool. Dice half a medium avocado and wash and dry one cup of mixed greens.
Tip: Use leftover grilled chicken and quinoa to save time. -
Make the Dressing.
In a small bowl, whisk together 1 tablespoon of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice until well combined.
Tip: Add a pinch of salt and pepper if desired for extra flavor. -
Assemble the Salad.
In a large bowl, combine the mixed greens, cooked quinoa, diced avocado, and grilled chicken pieces. Pour the olive oil and lemon dressing over the salad.
Tip: Gently toss the salad to coat all ingredients evenly without mashing the avocado. -
Serve and Enjoy.
Transfer the salad to a serving plate or bowl. Enjoy immediately for the freshest taste and texture.
Tip: Serve with a wedge of lemon on the side for an extra citrus kick.
Pro tips
- Use ripe but firm avocado to avoid mushiness in the salad.
- Prepare quinoa and chicken in advance to make this salad a quick meal option.