YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Avocado Salad with Crunchy Chickpeas
A refreshing and satisfying salad featuring tender grilled chicken, creamy avocado, crisp mixed greens, and crunchy roasted chickpeas. Finished with a zesty lemon olive oil dressing, this salad perfectly balances textures and flavors while meeting your nutritional goals.
INGREDIENTS
3 oz Chicken Breast
1/4 Avocado
1/4 cup Roasted Chickpeas
2 cups Mixed Salad Greens
5 Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.
In a large bowl, combine the mixed salad greens and halved cherry tomatoes.
Cube or slice the avocado and add it to the salad along with the roasted chickpeas.
Slice the grilled chicken and arrange on top of the salad.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a light dressing.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Serve immediately and enjoy your balanced, nutrient-packed lunch.