YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Greens
A light, refreshing salad featuring tender grilled chicken, fluffy quinoa, crisp mixed greens and ripe avocado, all tossed in a zesty olive oil and lemon dressing. The vibrant textures and subtle flavors deliver a satisfying lunch that remains balanced and energizing.
INGREDIENTS
1 oz grilled chicken breast
1/2 cup cooked quinoa
2 cups mixed greens
1/2 cup cherry tomatoes
1/2 cup sliced cucumber
2 tsp extra virgin olive oil
100g avocado
PREPARATION
Prepare the ingredients by slicing the cucumber, halving the cherry tomatoes, and cutting the avocado into cubes or slices.
Lightly season the chicken breast with salt and pepper. Grill until fully cooked and then let it cool slightly. Slice into thin strips or cubes.
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Add the cooked quinoa to the salad and gently toss to mix.
Drizzle the olive oil over the salad along with a squeeze of fresh lemon juice if desired. Toss gently to coat evenly.
Top the salad with the grilled chicken and avocado pieces. Serve immediately.