Chicken, Avocado and Quinoa Salad

Total time: 20 minutes
     I like to add quinoa or brown rice to a salad, to round it out and make it a full meal.  Plus it adds an interesting flavor and texture.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 tbs Teriyaki sauce
• 2 tsp walnut oil
• 1/2 cup (3.5oz, 100gr) quinoa cooked in
• 1 cup (8oz, 240ml) chicken stock
• 1 avocado
• 1/2 yellow bell pepper  
• 1 carrot
• 2oz (60gr) sharp white cheddar cheese  or something else you have on hand
• 3oz (90gr) cherry tomatoes
• 1 tbs fresh oregano
• 1 tbs fresh basil
• 1 tbs fresh chives
• lettuce, enough for 2 large salads
• Teriyaki Vinaigrette:
• 2 tbs Teriyaki sauce
• 1 tbs balsamic vinegar
• 1 tsp Dijon-style mustard
• 3 tbs olive oil

 Instructions:

• Cut chicken into bite-size pieces. 
• Heat Teriyaki sauce and walnut oil in a large skillet.
• Add chicken and stir-fry until cooked through.
• Cook quinoa in chicken stock for 15 minutes or until done.
• Cut avocado into slices. 
• Cut pepper into matchsticks. 
• Shred carrot using a vegetable peeler. 
• Cut cherry tomatoes in half. 
• Crumble cheddar. 
• Prepare lettuce, wash and spin dry if needed.
• Snip or tear herbs
• Teriyaki Vinaigrette:
• Whisk together Teriyaki sauce, vinegar and mustard. 
• Slowly drizzle in olive oil, whisking to combine.
• To finish:
• Put lettuce and herbs into a large bowl.
• Add half the vinaigrette and toss to coat. 
• Spread the quinoa on top of the lettuce. 
• Arrange the rest of the ingredients on top of quinoa. 
• Drizzle with a bit more vinaigrette and serve, remaining vinaigrette on the side.