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A vibrant Chicken Salad Bowl with grilled chicken, quinoa, avocado, and cherry tomatoes

Chicken Salad Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 12 ounces boneless skinless chicken breast
  • 0.5 cup uncooked quinoa
  • 4 cups mixed salad greens
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup cucumber , sliced
  • 0.25 cup red onion, thinly sliced
  • 1 medium avocado , sliced
  • 1 tablespoon olive oil
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Method
 

  1. Combine quinoa and 1 cup water in a saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.
  2. Season chicken with a portion of salt, pepper, and oregano.
  3. Heat olive oil in a skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit.
  4. Rest chicken for 5 minutes before slicing into 0.5-inch strips.
  5. Prepare vinaigrette by whisking extra virgin olive oil, lemon juice, and remaining seasonings in a small vessel.
  6. Divide greens and cooked quinoa into two bowls.
  7. Top with tomatoes, cucumber, onion, avocado, and sliced chicken.
  8. Drizzle vinaigrette over both bowls and serve immediately.