YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon-Dijon Vinaigrette
Enjoy a fresh, vibrant salad featuring tender grilled chicken, fluffy quinoa, crisp mixed greens, and a burst of juicy cherry tomatoes and cucumber, all tossed in a tangy lemon-Dijon vinaigrette. This light yet satisfying meal strikes the perfect balance for a wholesome lunch.
INGREDIENTS
1.25 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
0.5 oz Feta Cheese
1/2 tbsp Olive Oil
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dijon Mustard
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes on each side until fully cooked. Once done, let it rest and then slice into strips.
Meanwhile, prepare the quinoa according to package instructions if not already cooked.
In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber.
In a small bowl, whisk together the olive oil (both 1/2 tablespoon and 1 teaspoon), lemon juice, and Dijon mustard to create the vinaigrette.
Add the cooked quinoa and grilled chicken slices to the salad bowl.
Drizzle the lemon-Dijon vinaigrette over the salad and gently toss to mix all ingredients evenly.
Top with crumbled feta cheese and serve immediately.