Grilled Chicken Salad with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Quinoa

Enjoy a refreshing lunch featuring tender, lightly grilled chicken paired with a vibrant mix of greens, cherry tomatoes, crisp cucumber, and a nutty hint of quinoa. Finished with creamy avocado and a zesty olive oil and balsamic dressing, this salad is as visually appealing as it is delicious.

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NUTRITION

481kcal
Protein
19.7g
Fat
34.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (approx 50g)

0.33 cup Cooked Quinoa (approx 45g)

2 cups Mixed Greens (approx 85g)

1 serving Cherry Tomatoes (approx 50g)

1/2 Cucumber (approx 50g)

1/4 Avocado (approx 50g)

2 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side or until cooked through. Once done, let it rest and then slice it thinly.

  • 4

    In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber.

  • 5

    Add the cooked quinoa to the bowl and gently toss all the ingredients together.

  • 6

    Dice the avocado and add it on top of the salad.

  • 7

    In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a simple dressing.

  • 8

    Drizzle the dressing evenly over the salad and top with the sliced grilled chicken.

  • 9

    Toss lightly if desired and serve immediately.

Grilled Chicken Salad with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Quinoa

Enjoy a refreshing lunch featuring tender, lightly grilled chicken paired with a vibrant mix of greens, cherry tomatoes, crisp cucumber, and a nutty hint of quinoa. Finished with creamy avocado and a zesty olive oil and balsamic dressing, this salad is as visually appealing as it is delicious.

NUTRITION

481kcal
Protein
19.7g
Fat
34.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (approx 50g)

0.33 cup Cooked Quinoa (approx 45g)

2 cups Mixed Greens (approx 85g)

1 serving Cherry Tomatoes (approx 50g)

1/2 Cucumber (approx 50g)

1/4 Avocado (approx 50g)

2 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side or until cooked through. Once done, let it rest and then slice it thinly.

  • 4

    In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber.

  • 5

    Add the cooked quinoa to the bowl and gently toss all the ingredients together.

  • 6

    Dice the avocado and add it on top of the salad.

  • 7

    In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a simple dressing.

  • 8

    Drizzle the dressing evenly over the salad and top with the sliced grilled chicken.

  • 9

    Toss lightly if desired and serve immediately.