Recipe #2: Orange, Avocado & Quinoa Salad with Grilled Chicken
20 ounces chicken breast
8 cups spring mix or spinach
2 small avocados
1 ½ cups cooked quinoa
¼ cup roasted sunflower seeds
Olive oil, salt, and pepper
1. Heat grill to medium-high. In a small bowl combine the juice and zest of one orange with a small amount of olive oil, salt and pepper. Toss with the chicken breast and let marinate 15-20 minutes. Once done, grill the chicken 7-8 minutes per side until cooked through.
2. To prepare the salad toss the spring mix or spinach with the quinoa and the sunflower seeds and place the mixture into 4 salad bowls. Cut the peel off 4 of the oranges, use a small knife to remove the orange segments, and evenly divide the segments over the greens. Cut one-half an avocado over each salad.
3. Mix the zest and juice from the last orange with one-tablespoon olive oil, salt and pepper and use this to dress the salads. Top each salad with one grilled chicken breast.