Grilled Chicken Salad with Mixed Greens, Quinoa, and Avocado

Ingredients

• grilled chicken breast 6 oz
• mixed salad greens 2 cups
• cooked quinoa 3/4 cup
• avocado 1/4 fruit
• olive oil and lemon dressing 1 tbsp

Method

1. Prepare the Quinoa. If you don't have cooked quinoa ready, rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a pot, bring to a boil, then reduce heat to low and simmer covered for 15 minutes until water is absorbed. Fluff with a fork and let cool.
   Tip: Cooking quinoa ahead and chilling it helps keep the salad fresh and prevents sogginess.
2. Grill the Chicken Breast. Season the chicken breast lightly with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for about 6-7 minutes on each side until internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice into strips.
   Tip: Resting the chicken after grilling keeps it juicy and tender.
3. Prepare the Salad Base. Place 2 cups of mixed salad greens in a large bowl. Add the cooled cooked quinoa on top, spreading evenly.
   Tip: Use a variety of greens like spinach, arugula, and romaine for more flavor and texture.
4. Add Avocado and Chicken. Slice 1/4 of an avocado and arrange the slices on the salad. Add the grilled chicken strips over the top.
   Tip: To prevent avocado browning, add it just before serving.
5. Dress and Toss the Salad. Drizzle 1 tablespoon of olive oil and lemon dressing evenly over the salad. Gently toss all ingredients together until well combined.
   Tip: Toss gently to keep the avocado slices intact and maintain the salad’s fresh appearance.
6. Serve. Divide the salad into two portions and serve immediately for the best flavor and texture.
   Tip: Pair with a glass of water or light iced tea for a refreshing meal.

Pro tips

• Cook quinoa in advance and store it in the refrigerator to save time.
• Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.