Lunch
Chicken, Avocado & Quinoa Power Salad
Gluten Free
Dairy Free
High Fibre
High Protein
No onion
No garlic
Nutrient dense
Refined sugar free
⏱ 25 min total
🍴 Serves 2
A filling chicken and quinoa salad with avocado, spinach, cucumber and a simple lemon-olive oil dressing.
Chicken and quinoa provide protein, while avocado, quinoa and vegetables add fibre and a range of micronutrients. Extra-virgin olive oil provides heart-healthy unsaturated fats.
Method
- 1 Cook the quinoa according to the packet instructions, then drain if needed and leave to cool slightly while you prepare everything else.
- 2 Season the chicken breasts with black pepper on both sides, then grill or pan-fry over medium heat for approximately 5–6 minutes per side, without moving them too often, until golden outside and cooked through with no pink in the centre.
- 3 Transfer the chicken to a plate and leave it to rest for several minutes before slicing — cutting into it too soon lets the juices run out onto the board instead of staying in the meat.
- 4 Divide the spinach, quinoa, cucumber, tomatoes and avocado between two bowls, layering rather than piling so the ingredients don't all sink to the bottom.
- 5 Slice the rested chicken and arrange it over the top of each salad.
- 6 Whisk together the olive oil and lemon juice in a small bowl or jar until combined, drizzle over the salads, and finish with a scatter of parsley.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.