Chicken Quinoa Salad with Avocado
By chef Gulasch
Chicken quinoa salad with avocado is a refreshing and nutritionally balanced dish. It combines juicy chicken breasts, fluffy quinoa and creamy avocado with fresh salad greens and tomatoes, dressed with a light olive oil and lemon dressing. Perfect for a healthy lunch or dinner.
- 25 min
- total
- Easy
- level
10 min prep · 15 min cook
What you will need
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Chicken Breast 0.5 pcs -
Avocado 0.5 pcs -
Red Lentils 75 g -
Cherry Tomatoes 50 g
-
Cucumber 0.25 pcs -
Lamb lettuce 0.25 pcs -
Lemon 0.25 pcs -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🥗🍗
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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.
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Slice the cucumbers. Cut the cucumbers into half-moon slices.
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Prepare the tomatoes. Halve the cherry tomatoes.
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Slice the avocado. Halve the avocado, remove the pit and cut the flesh into strips.
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Prepare the chicken. Cut the chicken breasts into strips, place in a bowl, season with salt and pepper and drizzle with olive oil.
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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.
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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.
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Assemble the plate. Divide the lentils among plates, add the mixed salad with vegetables and top with the seared chicken strips 🍽️🥗
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Serve. Serve 😋
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