Grilled Chicken Salad with Quinoa and Avocado

Name: Grilled Chicken Salad with Quinoa and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Grilled chicken breast (about 170 grams, boneless and skinless); 1/2 cup Cooked quinoa (about 90 grams, cooked and cooled); 2 cups Mixed salad greens (about 85 grams); 1/4 medium Avocado (about 50 grams, sliced); 1/2 cup Cherry tomatoes (about 75 grams, halved); 1 tbsp Olive oil (extra virgin); 1 tbsp Lemon juice (freshly squeezed)

520 kcal · 50 g protein · 15 minutes · 1 servings

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Grilled Chicken Salad with Quinoa and Avocado

A fresh and nutritious salad combining tender grilled chicken breast, fluffy quinoa, creamy avocado, and vibrant mixed greens. This dish is perfect for a healthy lunch or light dinner, offering a balanced mix of protein, healthy fats, and fiber.

520 kcal 50 g protein 15 minutes

Ingredients

Grilled chicken breast 6 oz
Cooked quinoa 1/2 cup
Mixed salad greens 2 cups
Avocado 1/4 medium
Cherry tomatoes 1/2 cup
Olive oil 1 tbsp
Lemon juice 1 tbsp

Method

Prepare the Chicken. If your chicken breast is not yet grilled, start by seasoning it lightly with salt and pepper. Preheat your grill or grill pan over medium-high heat. Place the chicken breast on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
Tip: Resting the chicken after grilling keeps it juicy and tender.
Cook the Quinoa. If you don’t have pre-cooked quinoa, rinse 1/4 cup dry quinoa under cold water. Combine it with 1/2 cup water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
Tip: Rinsing quinoa removes its natural bitterness.
Prepare the Salad Ingredients. Wash and dry the mixed salad greens thoroughly. Slice the avocado into thin slices and halve the cherry tomatoes. Place these ingredients into a large mixing bowl.
Tip: Dry salad greens well to avoid a soggy salad.
Make the Dressing. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice. Add a pinch of salt and pepper to taste.
Tip: Whisking the dressing well helps it emulsify and coat the salad evenly.
Assemble the Salad. Add the cooked quinoa to the bowl with the greens, avocado, and tomatoes. Slice the rested grilled chicken breast into strips and add on top. Drizzle the lemon-olive oil dressing over the salad and gently toss everything together to combine.
Tip: Toss gently to avoid mashing the avocado.
Serve. Transfer the salad to a serving plate or bowl. Enjoy immediately while the chicken is still warm or at room temperature.
Tip: Serve with a wedge of lemon on the side for extra zest.

Pro tips

For extra flavor, marinate the chicken in lemon juice, olive oil, garlic, and herbs for 30 minutes before grilling.
Use a non-stick grill pan if you don’t have an outdoor grill to prevent sticking.