Protein Salad Recipe

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Grilled Chicken Salad with Quinoa and Avocado:

Ingredients:

1. Grilled Chicken:
   - 2 boneless, skinless chicken breasts
   - 1 tablespoon olive oil
   - Salt and pepper to taste
   - 1 teaspoon paprika
   - 1 teaspoon garlic powder
   - 1 teaspoon dried thyme

2. Quinoa:
   - 1 cup quinoa, rinsed
   - 2 cups water
   - Salt to taste

3. Salad:
   - Mixed salad greens (lettuce, spinach, arugula, etc.)
   - 1 cucumber, diced
   - 1 cup cherry tomatoes, halved
   - 1 red bell pepper, diced
   - 1/2 red onion, thinly sliced
   - 1 avocado, sliced

4. Dressing:
   - 3 tablespoons olive oil
   - 2 tablespoons balsamic vinegar
   - 1 teaspoon Dijon mustard
   - Salt and pepper to taste
 

Instructions:

Grilled Chicken:
1. Preheat the grill or grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil, salt, pepper, paprika, garlic powder, and thyme.
3. Grill the chicken for about 6-7 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.
 

Quinoa:
1. In a medium saucepan, combine quinoa, water, and a pinch of salt.
2. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
3. Fluff the quinoa with a fork and let it cool slightly.
 

Dressing:
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

Assembling the Salad:
1. In a large bowl, combine the cooked quinoa, mixed salad greens, cucumber, cherry tomatoes, red bell pepper, and red onion.
2. Drizzle the dressing over the salad and toss to combine.
3. Slice the grilled chicken and arrange it on top of the salad.
4. Add sliced avocado on top.
5. Serve immediately and enjoy your protein-packed salad!

Feel free to customize the salad by adding your favorite nuts, seeds, or cheese for extra flavor and texture. Enjoy!