YOUR SOLIN GENERATED RECIPE
Crispy Avocado, Quinoa, and Fresh Greens Salad
A refreshing and satisfying salad featuring tender grilled chicken breast paired with creamy avocado, nutty quinoa, and a medley of fresh greens. Crispy roasted chickpeas lend a delightful crunch, while a zesty lemon-olive oil dressing ties the flavors together perfectly.
INGREDIENTS
4 oz Grilled Chicken Breast
1/2 cup Cooked Quinoa
1/2 medium Avocado
2 cups Mixed Greens
1/4 cup Roasted Chickpeas
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat a grill or skillet over medium-high heat, season the chicken breast with salt and pepper, and grill until fully cooked, about 6-7 minutes per side. Let it rest and then slice thinly.
In a bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Add the cooked quinoa and evenly distribute the roasted chickpeas over the salad.
Dice the avocado and gently toss into the salad.
Whisk together olive oil, lemon juice, salt, and pepper in a small bowl to make the dressing.
Place the sliced grilled chicken on top of the salad, drizzle with the lemon dressing, and serve immediately.