YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette
A refreshing, light salad featuring tender grilled chicken paired with crisp mixed vegetables, creamy avocado, and a zesty lemon vinaigrette. Finished with a sprinkle of crunchy almonds, every bite offers a delightful texture and a bright, citrusy finish that's perfect for a wholesome lunch.
INGREDIENTS
1.5 oz Grilled Chicken Breast
2 cups Mixed Greens
0.5 cup Sliced Cucumber
0.25 cup Halved Cherry Tomatoes
0.25 cup Diced Red Bell Pepper
0.25 cup Shredded Carrot
2 tsp Olive Oil
1 tsp Lemon Juice
0.25 portion Avocado
6 Raw Almonds
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Lightly season the chicken breast with salt and pepper. Grill for about 4-5 minutes per side until cooked through and nicely charred. Once done, let it rest briefly before slicing into thin strips.
In a large salad bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, diced red bell pepper, and shredded carrot.
In a small bowl, whisk together olive oil and lemon juice to create the vinaigrette dressing.
Drizzle the dressing over the salad and toss gently to coat all the vegetables evenly.
Top the salad with the grilled chicken slices, then add avocado slices and scatter raw almonds on top for a satisfying crunch.
Serve immediately and enjoy your fresh, nutrient-packed lunch!