YOUR SOLIN GENERATED RECIPE
Crispy Avocado and Fresh Greens Salad
A vibrant salad featuring creamy avocado paired with a medley of crisp fresh greens, juicy cherry tomatoes, and cool cucumber slices, topped with savory grilled chicken and crunchy roasted chickpeas for an added protein punch. Enjoy the delightful textures and flavors in every bite.
INGREDIENTS
3 oz grilled chicken breast
1/2 medium avocado
2 cups mixed greens
1/2 cup cherry tomatoes
1/2 cup cucumber slices
1/4 cup roasted chickpeas
PREPARATION
Preheat your oven to 400°F if roasting chickpeas, and rinse and drain chickpeas if using canned. Pat dry and toss chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas roast, season the chicken breast with your favorite herbs and spices (such as paprika, garlic powder, salt, and pepper) and grill it over medium heat until fully cooked (about 6-7 minutes per side). Once cooked, let it rest and then slice into strips.
Slice the avocado in half, remove the pit, and scoop out half of the flesh. Dice the avocado into bite-sized pieces.
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Add the diced avocado and grilled chicken slices to the salad.
Top the salad with the freshly roasted chickpeas. Toss gently to combine all the flavors.
Serve immediately and enjoy this refreshing salad, perfect for breakfast, lunch, or dinner.