YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Crunchy Mixed Greens
Savor a refreshing lunch featuring tender grilled chicken breast layered over a vibrant mix of fresh greens, cherry tomatoes, crisp cucumber, and creamy avocado, all lightly dressed with extra virgin olive oil. This salad perfectly balances light protein and healthy fats, making it a delightful and energizing mid-day meal.
INGREDIENTS
60 grams Chicken Breast
85 grams Mixed Greens (approx. 2 cups)
75 grams Cherry Tomatoes (approx. 0.5 cup)
50 grams Cucumber (approx. 0.25 cup sliced)
0.5 tablespoon Extra Virgin Olive Oil
0.25 medium Avocado (approx. 50 grams)
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your choice of herbs.
Grill the chicken for about 4-5 minutes on each side until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest briefly before slicing.
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber slices.
Add the sliced chicken on top of the salad.
Drizzle the extra virgin olive oil over the salad and add diced avocado.
Toss gently to distribute the dressing and serve immediately.