Grilled Chicken and Avocado Salad with Quinoa

Ingredients

• Grilled chicken breast 6 oz
• Avocado 0.5 medium
• Quinoa (cooked) 1 cup
• Mixed greens 2 cups
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the Quinoa. If you haven't cooked quinoa yet, rinse 1/3 cup of dry quinoa under cold water to remove bitterness. Then, combine it with 2/3 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
   Tip: Rinsing quinoa removes its natural coating called saponin, which can taste bitter.
2. Grill the Chicken Breast. Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the chicken breast with a little olive oil and season with salt and pepper. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and juices run clear. Remove from grill and let it rest for 5 minutes before slicing.
   Tip: Letting the chicken rest keeps it juicy when you slice it.
3. Prepare the Avocado. Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out the flesh from half an avocado and slice it into thin pieces or cubes, depending on your preference.
   Tip: To prevent browning, you can toss the avocado slices with a little lemon juice.
4. Make the Dressing. In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of freshly squeezed lemon juice. Add a pinch of salt and pepper to taste.
   Tip: Fresh lemon juice adds brightness and balances the richness of avocado and chicken.
5. Assemble the Salad. In a large bowl, combine the mixed greens, cooked quinoa, sliced grilled chicken, and avocado. Drizzle the lemon-olive oil dressing over the top. Gently toss everything together until evenly coated.
   Tip: Toss gently to avoid mashing the avocado.
6. Serve. Transfer the salad to a serving plate or bowl. Optionally, garnish with freshly ground black pepper or a sprinkle of herbs like parsley or cilantro.
   Tip: Serve immediately for the freshest taste.

Pro tips

• Use a meat thermometer to check chicken doneness for safety and juiciness.
• Cook quinoa in advance and store in the fridge to save time on busy days.