YOUR SOLIN GENERATED RECIPE
Chicken and Avocado Salad with Lemon Vinaigrette
Enjoy a refreshing and satisfying Chicken and Avocado Salad topped with a zesty Lemon Vinaigrette. Tender grilled chicken meets creamy avocado and crisp mixed greens, finished with a burst of lemon for a light yet filling meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 half fruit Avocado
2 cups Mixed Greens
5 pieces Cherry Tomatoes
2 slices Red Onion
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat a grill or skillet over medium-high heat. Season the chicken breast with salt and pepper.
Grill or cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly browned. Allow it to rest for a few minutes before slicing.
In a large bowl, combine mixed greens, halved cherry tomatoes, and thin red onion slices.
Dice the avocado and add it gently to the salad mixture.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, a pinch of salt, and pepper to create the vinaigrette.
Slice the rested chicken breast into strips and add to the salad.
Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.