YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette
A light yet satisfying lunch featuring delicately grilled chicken, fresh mixed greens, and creamy avocado tossed in a bright lemon vinaigrette. Perfectly balanced flavors and textures deliver a refreshing meal that fits your nutritional targets.
INGREDIENTS
2 ounces Grilled Chicken Breast
1 cup Mixed Greens
1 quarter Avocado
1/2 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the 2 ounces of chicken breast lightly with salt and pepper.
Grill the chicken for about 3-4 minutes per side or until cooked through. Once done, slice into thin strips.
In a bowl, combine 1 cup of mixed greens with 1 quarter sliced avocado.
In a small bowl, whisk together 1 tablespoon of lemon juice and 1/2 tablespoon of extra virgin olive oil with a pinch of salt and pepper to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad and top with the sliced grilled chicken.
Toss gently to combine all the ingredients evenly and serve immediately.