This refreshing salad is high in protein and fiber; it makes the perfect lunch for keeping you full and energized throughout the afternoon.
Ingredients
1 chicken breast (196 g)
Chicken breast, boneless, skinless, grilled
(cooked and cut into strips)
1 tsp
Extra virgin olive oil
1 cup
Quinoa, cooked
(warm or cold)
1 cup
Lettuce, spring mix (mesclun)
3 leaf
Basil, fresh
(roughly chopped)
5 leaf
Mint, fresh
(roughly chopped)
3 tbsp
Parsley, fresh
(roughly chopped)
1/2 medium pepper(s)
Red bell pepper
(sliced in long strips)
1 tbsp
Extra virgin olive oil
1 tbsp
Balsamic vinegar
Instructions
Preheat the oven to 400 degrees F and prepare a small baking sheet with tinfoil or parchment paper.
On the baking sheet, rub the chicken with olive oil. Place baking sheet in the oven and cook the chicken for 20-26 minutes, until internal temperature reaches 165F.
Meanwhile, cook quinoa as per package directions. Set aside and let cool.
Once cooked, transfer the chicken breast to a plate and cut into strips.
To prepare the salad:
Place cooked quinoa in the bottom of a plate or bowl.
Add mixed greens.
Sprinkle basil, mint, and parsley on top.
Arrange the pepper slices along the sides.
Place sliced chicken in the center.
Combine the olive oil and balsamic vinegar in a small bowl and drizzle evenly over the salad. Enjoy!
Notes:
Quick Tip:
To save time, buy pre-cooked chicken breast strips, or use leftover chicken from the night before.
Add any additional veggies you desire, such as cherry tomatoes, cucumber, shredded carrot, or radishes!
