Australian Lunch Delight: Gluten-Free Grilled Chicken & Quinoa Salad with Avocado Lime Dressing

Allergens

Dairy-free, Egg-free

Ingredients

• 2 cups cooked quinoa (gluten
• free)
• 1 lb boneless, skinless chicken breasts
• 1 large cucumber, sliced
• 1 large red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, peeled, pitted and diced
• 3 tbsp lime juice (freshly squeezed)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the grilled chicken: Season both sides of the chicken breasts with salt and pepper. Grill over medium heat for 6 8 minutes per side or until cooked through. Let rest for 5 minutes, then slice into thin strips.
2. In a large mixing bowl, whisk together the lime juice, olive oil, avocado, and seasonings to make the dressing.
3. Combine the cooked quinoa, grilled chicken, cucumber, bell pepper, and cherry tomatoes in a large serving bowl. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with additional avocado slices if desired.

Chef’s Insight

The combination of quinoa and grilled chicken makes this dish high in protein, perfect for satisfying hunger without sacrificing taste or texture. The zesty avocado lime dressing adds a freshness that complements the heartiness of the dish.

Notes

Feel free to experiment with different vegetables and proteins to customize this recipe to your personal taste.