Mediterranean Grilled Chicken Salad with Quinoa and Avocado Dressing (Paleo-Friendly)
Discover a delicious and healthy Paleo lunch recipe with our Mediterranean Grilled Chicken Salad with Quinoa and Avocado Dressing. This mouthwatering dish combines the flavors of fresh vegetables, grilled chicken, and creamy avocado dressing to create a perfect balance of taste and texture. Enjoy this culinary experience in a photorealistic Flux/ComfyUI compatible image that showcases the dish from both top and bottom views.
Allergens
N/A (check individual ingredients for possible allergens)
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup quinoa
- 2 cups mixed salad greens
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 ripe avocado
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Cook the quinoa according to package instructions. Set aside to cool.
- Season chicken breasts with salt and pepper, then grill until cooked through. Allow to rest for a few minutes before slicing.
- In a blender, combine avocado, lemon juice, olive oil, and season with salt and pepper. Blend until smooth, and set aside.
- On a serving plate, arrange quinoa as the base, followed by salad greens, sliced chicken, bell pepper, cucumber, cherry tomatoes, and red onion. Drizzle with avocado dressing to serve.
Chef’s Insight
Allow the chicken to rest before slicing to retain its juices.
Notes
Make sure to season the chicken evenly for consistent flavor.