YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette
A refreshing and colorful salad featuring tender grilled chicken, crisp mixed greens, crunchy cucumbers, carrots, and cherry tomatoes, tossed with fluffy quinoa and creamy avocado, all drizzled with a zesty lemon vinaigrette for a burst of tangy flavor.
INGREDIENTS
45g Grilled Chicken Breast
50g Mixed Greens
20g Cucumber
20g Carrot
30g Cherry Tomatoes
58g Cooked Quinoa (approx. 1/3 cup)
50g Avocado (about 1/4 fruit)
18g Extra Virgin Olive Oil (1.5 tbsp)
15ml Lemon Juice (1 tbsp)
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side or until fully cooked. Once done, let it rest and then slice it thinly.
In a large bowl, combine the mixed greens, sliced cucumber, julienned carrot, and halved cherry tomatoes.
Gently fold in the cooked quinoa and diced avocado.
In a small bowl, whisk together the extra virgin olive oil and lemon juice to create a zesty vinaigrette.
Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Top the salad with the sliced grilled chicken, and serve immediately.