Ingredients
– 1 cup chicken broth
– ½ cup quinoa
– ½ teaspoon kosher salt
– 2 cups chopped romaine lettuce
– 1 cooked chicken breast (grilled or leftover)
– 2 large tomatoes
– 1 avocado
– ½ cup honey Dijon dressing
Instructions
1-Rinse ½ cup of quinoa under cold water to remove any bitterness, then cook it in 1 cup of chicken broth by bringing it to a boil in a small saucepan over medium-high heat.
2-Add ½ teaspoon kosher salt to the quinoa, reduce the heat to medium, and simmer for about 15 minutes until the broth is fully absorbed.
3-Fluff the quinoa with a fork and let it cool while you prepare the other ingredients.
4-Slice 1 cooked chicken breast into bite-size pieces for easy mixing.
5-Cut 2 large tomatoes and 1 avocado into small cubes to add fresh bursts of flavor and creaminess.
6-In a large bowl, combine the cooled quinoa, sliced chicken, cubed tomatoes, and cubed avocado.
7-Toss everything with ½ cup honey Dijon dressing to coat evenly, then serve the mixture in romaine lettuce leaves to form the boats.
Last Step:
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🥣 Cook quinoa in chicken broth with salt instead of water to boost flavor.
🍅 Use fresh vegetables like tomatoes, avocado, and lettuce for texture and freshness.
⏱️ This salad is perfect for using leftover chicken or customizing with vegetables you have on hand.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 703mg
- Fat: 11g
- Carbohydrates: 34g
- Protein: 18g