Core-Strengthening Grilled Chicken Salad with Avocado and Quinoa
A balanced grilled chicken salad featuring quinoa and avocado, designed to fuel core training with protein and healthy fats. This Mediterranean-inspired high-protein recipe, ready in about 22 minutes, pairs chicken breast, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz chicken breast
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 cup cooked quinoa
- 1/2 medium ripe avocado
- 1/2 cup, halved cherry tomatoes
- 2 cups mixed salad greens
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 6 oz chicken breast with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 2: Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface is nicely charred and juicy.
- Step 3: While the chicken cooks, halve 1/2 cup cherry tomatoes and chop 1 tbsp fresh parsley.
- Step 4: In a large bowl, combine 2 cups mixed salad greens, 1/2 cup cooked quinoa, 1/2 medium ripe avocado diced, cherry tomatoes, and parsley.
- Step 5: Slice the grilled chicken into strips and add to the salad bowl.
- Step 6: Drizzle 1 tbsp fresh lemon juice over the salad and toss gently to combine all ingredients.
- Step 7: Serve immediately for a nutrient-rich meal to support core training and muscle recovery.









