At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 main-dish salads
• Prep time: 20 minutes
• Cook time: 22 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 main-dish salads.

• Calories: 530 kcal
• Protein: 45 g
• Carbohydrates: 49 g
• Fat: 19 g
• Sodium: 289 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/3 lb (600 g) raw boneless, skinless chicken breast, cut into 4 portions
• 1 1/8 cups (200 g) dry quinoa, rinsed
• 2 cups (480 g) water
• 2 medium heads (400 g) romaine lettuce, chopped
• 3 medium (360 g) tomatoes, chopped
• 1 large (300 g) cucumber, chopped
• 1 large (240 g) avocado, diced
• 1/3 cup (80 g) fresh lime juice, divided
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (4 g) ground cumin
• 1/2 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Combine the quinoa and water in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; rest covered for 5 minutes, then fluff and cool for 10 minutes.

2. Coat the chicken with the olive oil, cumin, black pepper, salt, and half the lime juice. Pan-sear in a 12-inch skillet, in batches if needed, until each piece reaches 165°F (74°C), 5 to 7 minutes per side.

3. Rest the chicken for 5 minutes, then slice. Toss the quinoa, romaine, tomatoes, cucumber, and remaining lime juice in a large bowl.

4. Divide the salad among four bowls and top with the chicken and avocado.

Sources

1. USDA FoodData Central — April 2026 data release