YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Avocado and Snow Peas
Enjoy a fresh and vibrant salad featuring tender grilled chicken breast, creamy avocado, crisp snow peas, and juicy tomatoes, all layered on a bed of crisp lettuce and finished with a light Greek yogurt dressing infused with garlic and basil. This balanced meal packs a flavorful punch with satisfying textures and a bright, herbaceous finish.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Avocado
1/2 cup Snow Peas
2 cups Mixed Lettuce
1 medium Tomato
1 tbsp Plain Greek Yogurt
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
2 tbsp Fresh Basil
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and a minced garlic clove. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
Meanwhile, prepare the salad base by combining mixed lettuce, sliced tomato, and trimmed snow peas in a large bowl.
Slice the avocado in half, remove the pit, and cut into wedges. Add the avocado to the salad.
In a small bowl, combine the Greek yogurt, olive oil, remaining minced garlic if desired, and chopped fresh basil to create a light, herb-infused dressing.
Drizzle the dressing over the salad and gently toss to combine.
Top the salad with the sliced grilled chicken and serve immediately.