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Tender grilled chicken and fluffy quinoa served over a bed of crisp greens with fresh avocado and a creamy cucumber-tomato yogurt dressing. A perfectly balanced, light, and satisfying meal ready in under 30 minutes.
Cook the quinoa
Grill the chicken
Prepare the dressing
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Tender grilled chicken and fluffy quinoa served over a bed of crisp greens with fresh avocado and a creamy cucumber-tomato yogurt dressing. A perfectly balanced, light, and satisfying meal ready in under 30 minutes.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 414.74 calories per serving with 39.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble the salad
Serve
Replace the grilled chicken with a block of firm tofu (grilled or pan-seared) or a can of rinsed chickpeas.
Use a dairy-free yogurt alternative (like coconut or almond-based) for the dressing.
Omit the quinoa and add extra non-starchy vegetables like bell peppers or broccoli florets.
Use pre-cooked quinoa and leftover rotisserie chicken to assemble this salad in under 10 minutes.
Chicken breast is a fantastic source of lean protein, which is essential for muscle repair, growth, and overall body function.
The combination of quinoa, mixed greens, and fresh vegetables provides a high amount of dietary fiber, vitamins, and minerals that support digestive health and immunity.
Avocado and olive oil contribute monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Yes, this Grilled Chicken Salad is very healthy. It's packed with lean protein from chicken, fiber from quinoa and vegetables, and healthy fats from avocado and olive oil, making it a well-balanced meal.
One serving of this salad contains approximately 350-400 calories, depending on the exact size of the chicken breast and avocado used. It's a nutritious, low-calorie main course.
Absolutely! Farro, couscous, or brown rice would all be delicious substitutes for quinoa in this salad.
It's best to store the components separately in airtight containers in the fridge for up to 3 days. The dressing will keep for 2-3 days. Assemble just before serving to prevent the greens from getting soggy.
