Ingredients

2 boneless skinless chicken breasts, sliced thin

Oil spray

Marinade:

1.5 Tbsp extra virgin olive oil

¼ tsp cumin

¼ tsp of seasoned salt, or to taste

Pepper to taste

½ tsp paprika

Salad:

4 cups leafy salad green of your choice

¼ of a small red onion

1 mango, cubed small

1 colored bell pepper, cubed

2 persian cucumbers, halved and sliced

1 cup cherry tomatoes, halved

1 avocado, sliced

Cilantro, for garnishing

1 ½ cups quinoa cooked as per package directions, salted to taste

Dressing:

2 Tbsp apple cider vinegar

4 Tbsp extra virgin olive oil

1 Tbsp honey

½ tsp salt or to taste

Directions:

Place chicken breasts in a Ziploc bag. Mix marinade ingredients together in a separate cup and pour over chicken. Seal bag and mix in bag. Marinate for 1 hour minimum or overnight. Heat a grill pan on medium flame, spray with oil, and grill chicken for 4-5 minutes each side or until lightly golden with grill marks. Once grilled, slice in strips. Place salad greens with red onion, mango, pepper, tomato, and cucumber on individual plates or in a large bowl. Mix dressing ingredients together until well mixed. Pour dressing over salad and toss gently. Top salad with sliced avocado, quinoa, chicken and cilantro.

Prep time: 18 minutes

Cooking time: 10 minutes

Yields 6 servings. Per serving Calories: 446, Total fat: 22g, Saturated fat: 3 g, Total Carbs: 25 g, Sugars: 10 g (including fruit sugars) Cholesterol 96 mg, Sodium 473 mg