This light yet filling grilled chicken salad is perfect for a balanced meal. It features juicy grilled chicken over a bed of mixed greens, tossed with quinoa, fresh tomato, and cucumber. Finished with a simple olive oil and lemon dressing, this dish is a refreshing way to hit your protein, carb, and veggie goals.
Ingredients:
- 1 chicken breast (about 3 oz / 85g)
- 1/4 cup cooked quinoa
- 2 cups mixed greens
- 1 medium tomato, diced
- 1/2 cucumber, sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Directions:
- Season the chicken breast with salt and pepper, then grill over medium heat for 5-6 minutes per side, or until cooked through and juices run clear. Let it rest for a few minutes before slicing.
- In a large bowl, combine the mixed greens, cooked quinoa, diced tomato, and sliced cucumber.
- In a small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper, if desired.
- Add the grilled chicken slices on top of the salad, then drizzle with the dressing. Toss gently to combine, or serve with dressing on the side.
Estimated Nutrition per Serving (recipe makes 1 serving): 385 Calories; 35g Protein; 19g Fat; 20g Carbs; 5g Sugar
