YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
A light and refreshing salad featuring tender grilled chicken paired with fluffy quinoa, crisp spinach, juicy cherry tomatoes, and cool cucumber, all tossed in a bright lemon vinaigrette. The flavors come together to create a balanced dish that's perfect for a satisfying mid-day meal.
INGREDIENTS
2.5 ounces Grilled Chicken Breast
0.75 cup Cooked Quinoa
1 cup Baby Spinach
0.25 cup Halved Cherry Tomatoes
0.25 cup Diced Cucumber
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the grill (or grill pan) to medium-high heat.
Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 5-6 minutes on each side until fully cooked and tender. Once cooled slightly, slice into strips.
In a large bowl, combine the cooked quinoa, baby spinach, cherry tomatoes, and cucumber.
In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Top the salad with the grilled chicken slices and serve immediately.