Chicken Quinoa Salad with Avocado

Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🥗🍗

Cook the lentils. Rinse the lentils in a sieve under running water. Put them in a pot with plenty of salted water, bring to a boil and simmer over low heat for about 12–15 minutes until tender. Then drain and let them sit to drain.

Slice the cucumbers. Cut the cucumbers into half-moon slices.

Prepare the tomatoes. Halve the cherry tomatoes.

Slice the avocado. Halve the avocado, remove the pit and cut the flesh into strips.

Prepare the chicken. Cut the chicken breasts into strips, place in a bowl, season with salt and pepper and drizzle with olive oil.

Cook the chicken. Heat a pan and cook the chicken strips over medium heat for about 3–4 minutes, until cooked through. Then remove the meat from the pan and let it rest briefly.

Mix the salad. Season the mixed salad leaves and chopped vegetables with salt and pepper, drizzle with olive oil and lemon juice, and toss gently.

Assemble the plate. Divide the lentils among plates, add the mixed salad with vegetables and top with the seared chicken strips 🍽️🥗

Serve. Serve 😋