YOUR SOLIN GENERATED RECIPE
Fresh Avocado Crunch Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl that blends tender grilled chicken, creamy avocado, crisp mixed greens, and a handful of crunchy toasted almonds, all drizzled with a zesty citrus vinaigrette. This dish offers a satisfying mix of textures and flavors perfect for a nourishing lunch.
INGREDIENTS
4 oz Chicken Breast
1 half Avocado
2 cups Mixed Salad Greens
½ cup Cherry Tomatoes
½ cup Sliced Cucumber
0.5 oz Slivered Almonds
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. Grill over medium heat until fully cooked (approximately 6-7 minutes per side) and set aside to rest.
In a large bowl, combine mixed salad greens, sliced cucumber, and halved cherry tomatoes.
Slice the rested chicken into strips and add to the salad.
Cut the avocado in half, remove the pit, and slice it. Gently fold the avocado slices into the bowl.
In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and pepper to create the citrus vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
Top the salad with slivered almonds for a satisfying crunch and serve immediately.