Avocado, Citrus and Chicken Salad

Salad Ingredients

• 2 cups baby spinach, washed and thoroughly dried
• 1 cup tri-color quinoa, cooked and cooled
• 1 chicken breast, grilled and diced or shredded
• 1 ripe avocado, sliced or diced
• ½ cup sweet corn, cooked or drained from a can
• ½ red bell pepper, diced or thinly sliced
• ½ yellow bell pepper, diced or thinly sliced
• ½ orange bell pepper, diced or thinly sliced

For the dressing

• 4 tbsp extra virgin olive oil
• Juice of ½ lemon
• 1 tsp honey
• Salt
• Freshly ground black pepper

Method

1. Build the base

Arrange the baby spinach in a large serving bowl.

2. Assemble the salad

Add the cooked quinoa, bell peppers, sweet corn, and chicken. Toss gently to combine.

3. Prepare the dressing

In a small jar or bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.

Pour the dressing over the salad and toss gently, allowing the quinoa and vegetables to absorb the flavors.

4. Finish and serve

Arrange the avocado on top just before serving to maintain its texture and appearance.

Serve immediately as a fresh, nutritious, and balanced meal.