Fresh Veggie, Chicken, and Quinoa Salad – 21 Day Fix Approved

Use your meal-prepped veggies, chicken, and quinoa to make this delicious salad to use as a quick dinner or filling lunch.

Yields: 4 servings, approx. 2¼ cups each

Portion Fix Containers: 1 green, 1 red, 1 yellow, 1 blue, 1/2 tsp

Ingredients:

• 3 cups sliced cooked chicken breast
• 2 cups cooked quinoa
• 1 cup halved red and yellow cherry tomatoes
• 1 cup chopped raw spinach
• 1 medium cucumber, chopped
• ¼ red onion, chopped
• ¼ cup finely chopped fresh basil leaves
• ¼ cup fresh lemon juice
• 2 tsp. olive oil
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 1 medium ripe avocado, cut into 1-inch cubes
• 2 cups butter lettuce or spinach leaves

Directions:

1. Combine chicken, quinoa, tomatoes, spinach, cucumber, onion, basil, lemon juice, oil, salt, and pepper in amedium bowl; toss gently to blend.
2. Refrigerate, covered, for 2 hours.
3. Add avocado; toss gently to blend.
4. Place ½ cup lettuce in each serving bowl. Top with approximately 2 cups quinoa mixture.