Ingredients:
1 chicken breast
1½ cups cooked
2 cups lettuce, chopped
½ cucumber
8–10 cherry tomatoes
6–8 olives

For the dressing:
2 tbsp extra virgin olive oil
1 lemon juice
1 tsp mustard
salt, black pepper, chili flakes, oregano to taste

Season the chicken breast with salt, pepper, chili flakes, and oregano. Sear or grill until cooked through, then slice. Cook the quinoa and let it cool. In a bowl, combine lettuce, cucumber, cherry tomatoes, and olives. Add the cooked quinoa and sliced chicken. In a separate bowl, mix olive oil, lemon juice, mustard, and the seasonings to make the dressing. Drizzle over the bowl and toss gently before serving.

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