The combination of perfectly coated grilled chicken breast, creamy avocado, and crisp cucumber creates a delightful blend of textures and tastes. Whether you’re looking for a light lunch or a satisfying dinner option.

1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. In a medium-sized saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15-20 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it cool.
4. Preheat your grill to medium-high heat.
5. Season the chicken breasts with the chicken seasoning, salt and pepper, and place them on the preheated grill.
6. Grill the chicken for about 6-8 minutes per side or until cooked through, with an internal temperature of 165°F (74°C). Cooking times may vary depending on the thickness of the chicken breasts. Remove from the grill and let them rest for a few minutes before slicing.
7. In a large mixing bowl, combine the cooked quinoa, diced avocado, diced cucumber, and chopped coriander.
8. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad ingredients and toss gently to combine.
9. Slice the grilled chicken breasts into thin strips.
10. Divide the quinoa salad into serving bowls or plates, and top with the sliced grilled chicken.
11. Garnish with additional coriander if desired, and serve immediately.

Note: You can adjust the quantities and ingredients according to your taste preferences.

Enjoy your delicious quinoa salad with grilled chicken breast, avocado, and cucumber!