Cook the quinoa according to the package directions until tender. Drain and let the quinoa cool.
Meanwhile, dice the chicken breast.
Heat the olive oil (for frying) in a skillet and fry the chicken breast until golden brown and cooked through. Sprinkle with salt and pepper.
Cut off the white part of the bottom of the celery. Wash the stalk, pull off the hard veins and cut into pieces.
Wash the cucumber and tomato and cut into cubes.
Dice the feta and chop the cilantro. Wash the spinach and drain briefly.
For the dressing, mix together the olive oil with lime juice, pepper and salt.
Put all the ingredients in a bowl and stir in the dressing.
Spoon the salad onto a plate and enjoy!
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