Ingredients: 

For the Salad:

1 cup cooked quinoa (cooled; tricolor recommended)

2 cups baby spinach and arugula blend

½ avocado, sliced or diced

½ cup cherry tomatoes, halved

¼ cucumber, thinly sliced

2 tablespoons red onion, thinly sliced

2 tablespoons fresh parsley or basil, chopped

Garnish:

2 tablespoons feta cheese

shaved almonds for crunch

For the Grilled Chicken:

1 boneless, skinless chicken breast

1 teaspoon olive oil

¼ teaspoon garlic powder

¼ teaspoon kosher salt

⅛ teaspoon black pepper

Optional: pinch of paprika or cumin for extra flavor

For the Lemon-Shallot Vinaigrette:

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey or allulose

1 teaspoon finely minced shallot

Salt & pepper, to taste

Directions:

Cook the Quinoa:
Rinse quinoa well. Cook according to package directions, fluff, and let cool.

Season & Grill the Chicken:

In a small bowl add the garlic powder, salt, pepper, and optional spices.

Rub chicken with olive oil and season with the spice blend.

Grill or pan-sear until fully cooked. Let rest, then slice.

Make the Vinaigrette:
Whisk together lemon juice, olive oil, Dijon, honey or allulose, and minced shallot. Add salt and pepper to taste.

Assemble the Salad:
In serving bowl, layer greens, quinoa, veggies, and avocado. Top with sliced chicken.

Finish & Serve:
Drizzle with vinaigrette. Garnish with herbs, feta, almonds.