Chicken and Avocado Salad with Quinoa and Lemon Vinaigrette

Name: Chicken and Avocado Salad with Quinoa and Lemon Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 6 oz grilled chicken breast (cooked and sliced); 3/4 cup quinoa (cooked); 1/2 medium avocado (peeled, pitted, and sliced); 2 cups mixed greens (washed and dried); 2 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra virgin)

875 kcal · 60 g protein · 15 minutes · 2 servings

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Chicken and Avocado Salad with Quinoa and Lemon Vinaigrette

This vibrant and nutritious salad combines tender grilled chicken breast, creamy avocado, and fluffy quinoa atop fresh mixed greens. Tossed with a zesty lemon vinaigrette, it’s a satisfying meal packed with protein, healthy fats, and wholesome carbs.

875 kcal 60 g protein 15 minutes

Ingredients

grilled chicken breast 6 oz
quinoa 3/4 cup
avocado 1/2 medium
mixed greens 2 cups
lemon juice 2 tbsp
olive oil 1 tbsp

Method

Cook the Quinoa. Rinse 3/4 cup of dry quinoa under cold water using a fine mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 1 1/2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool.
Tip: Rinsing quinoa is important to remove its natural coating called saponin, which can taste bitter.
Prepare the Grilled Chicken. If your chicken breast is not yet cooked, season it lightly with salt and pepper and grill on medium heat for about 6-7 minutes per side until fully cooked (internal temperature 165°F/74°C). Let it rest for 5 minutes, then slice into thin strips.
Tip: Letting the chicken rest after cooking helps retain its juices and keeps it moist.
Prepare the Avocado. Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out the flesh. Slice the avocado into thin pieces or cubes, depending on your preference.
Tip: To prevent browning, prepare the avocado just before assembling the salad.
Make the Lemon Vinaigrette. In a small bowl, whisk together 2 tablespoons of fresh lemon juice and 1 tablespoon of extra virgin olive oil until well combined. Season with a pinch of salt and pepper to taste.
Tip: Whisk the vinaigrette just before serving to keep the flavors fresh.
Assemble the Salad. In a large salad bowl, place the 2 cups of mixed greens. Add the cooked quinoa, sliced grilled chicken, and avocado slices on top. Drizzle the lemon vinaigrette evenly over the salad.
Tip: Gently toss the salad just before serving to evenly coat ingredients with the dressing without mashing the avocado.

Pro tips

Use leftover grilled chicken or quinoa to save time.
For extra crunch, add toasted nuts like almonds or walnuts.