Ingredients:
- 1 grilled chicken breast (boneless, skinless)
- ½ cup quinoa (cooked)
- 2 cups mixed greens (spinach, arugula, or kale)
- 1 cucumber (sliced)
- 1 cup cherry tomatoes (halved)
- ½ avocado (sliced)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Grill the chicken breast over medium heat for about 6-7 minutes per side, or until fully cooked. Set aside to cool and then slice.
- Cook the quinoa according to package instructions, then fluff with a fork and let it cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and avocado. Add the quinoa and grilled chicken slices on top.
- Drizzle the salad with the lemon vinaigrette, toss gently, and serve immediately.
Why It’s Healthy:
This salad combines lean protein from the chicken with fiber-rich quinoa, which is also a complete protein. The avocado provides heart-healthy fats, while the variety of colorful vegetables offers antioxidants, vitamins, and minerals to support overall well-being and heart health.
Recipes from my book DASH Diet Cookbook for Beginners
