This grilled chicken and quinoa salad is the perfect balance of fresh, crisp vegetables, lean protein, and healthy fats. It’s not only easy to make but also incredibly satisfying. The avocado dressing adds a creamy texture and rich taste, while the quinoa and chicken provide an impressive protein punch. Whether you’re looking to refuel after a workout or just want a wholesome meal, this salad is a great choice.
NUTRITIONAL INFO PER SERVE (2 serve)
450 Cal | 20g Fats | 28g Carbs | 30g Protein
INGREDIENTS
- 200g grilled chicken breast (sliced)
- 1/2 cup quinoa (cooked)
- 1/2 cup chickpeas (drained and rinsed)
- 1/2 avocado (for the dressing)
- 1 cup spinach
- 1/2 cup cucumber (sliced)
- 1/2 cup cherry tomatoes (halved)
- 1 tbsp olive oil (for the dressing)
- 1 tbsp lemon juice (for the dressing)
- Salt and pepper to taste
- Fresh parsley or coriander for garnish (optional)
STEP BY STEP
- Cook the Chicken and Quinoa: Grill the chicken breast over medium heat until fully cooked, about 6-7 minutes per side. Once done, slice it into bite-sized pieces. Cook the quinoa according to package instructions and set aside to cool.
- Prepare the Salad Base: In a large bowl, combine spinach, cucumber, cherry tomatoes, and chickpeas. Add the cooked quinoa and grilled chicken slices on top.
- Make the Avocado Dressing: In a blender, combine half an avocado, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Assemble the Salad: Drizzle the avocado dressing over the salad, tossing to coat the ingredients evenly.
- Serve: Garnish with fresh parsley or coriander and serve immediately.
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