Lunch
Chicken, Avocado & Quinoa Power Salad
Dairy-Free
Gluten-Free
High Protein
Mediterranean-Style
Nutrient-Dense
⏱ 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.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 small chicken breasts
- 100 g quinoa, dry
- 2 handfuls baby spinach
- ½ avocado, sliced
- ½ cucumber, chopped
- 10 cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 tbsp chopped parsley
- Black pepper, to taste
Method
- 1 Cook the quinoa according to the packet instructions and leave to cool slightly.
- 2 Season the chicken with black pepper and grill or pan-fry for approximately 5–6 minutes per side until cooked through.
- 3 Leave the chicken to rest for several minutes before slicing.
- 4 Divide the spinach, quinoa, cucumber, tomatoes and avocado between two bowls.
- 5 Top with the sliced chicken.
- 6 Whisk together the olive oil and lemon juice, drizzle over the salads and finish with 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 healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.