YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing
Enjoy a light and refreshing lunch salad featuring tender grilled chicken paired with fluffy quinoa and crisp mixed greens, all tossed in a zesty lemon-tahini dressing. This dish shines with its vibrant colors, tangy dressing, and perfect balance of flavors, making it an ideal healthy meal for midday energy.
INGREDIENTS
1 ounce Chicken Breast
1/2 cup Cooked Quinoa
2 cups Mixed Greens
1/4 medium Cucumber
1/4 cup Cherry Tomatoes
1 tablespoon Tahini
0.67 tablespoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Once cooked, let it rest for a few minutes, then slice into thin strips.
In a large bowl, combine the mixed greens, cooked quinoa, diced cucumber, and halved cherry tomatoes.
Prepare the dressing by whisking together the tahini, olive oil, and lemon juice until smooth. Adjust seasoning with a pinch of salt and pepper.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and serve immediately.