Roasted Chicken, Quinoa and Vegetable Salad
8
Points®
1 serving • Lunch
Items
Mixed greens
1½ cup(s)
Cooked boneless skinless chicken breast(s)
3 oz, (sliced)
Cooked quinoa
½ cup(s)
Yellow bell pepper(s)
¼ cup(s), (chopped)
Cucumber(s)1
¼ cup(s), (chopped)
Pear(s)
½ medium, (red, sliced)
Semisoft goat cheese
2 Tbsp, (crumbled)
Red-wine vinegar
2 tsp
Olive oil
1 tsp
Table salt
1 pinch(es), (or to taste)
Black pepper
1 pinch(es), (or to taste)
How to Prepare
Arrange mixed greens, chicken, quinoa, yellow pepper, cucumber, pear and goat cheese on a plate; toss with vinegar, oil, salt and pepper.
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