Energizing Grilled Chicken and Quinoa Salad

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1 cup cooked quinoa
• 1 cup mixed greens (spinach, arugula, kale)
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• 1 avocado, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   Season the chicken breast with salt, pepper, and a drizzle of olive oil.
3. 3
   Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
4. 4
   In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
5. 5
   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
6. 6
   Pour the dressing over the salad and toss well to combine.
7. 7
   Top the salad with the sliced grilled chicken.
8. 8
   Garnish with fresh parsley and serve immediately.

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 40g
• Carbohydrates: 50g
• Fats: 25g
• Fiber: 10g

💡 Cooking Tips

• Ensure the quinoa is well-rinsed before cooking to remove its natural bitterness.
• Let the grilled chicken rest before slicing to retain its juices and keep it tender.
• Customize the salad by adding your favorite vegetables or a sprinkle of feta cheese for extra flavor.
• Prepare the dressing in advance and store it in the refrigerator for up to a week to save time.