YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Creamy Avocado Dressing and Quinoa
Enjoy a refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens, all elevated by a creamy avocado dressing accented with extra virgin olive oil and a spritz of lime. The dish is a light yet satisfying meal that balances fresh vegetables with lean protein and a hint of richness from avocado.
INGREDIENTS
2 ounces Grilled Chicken Breast
1/3 cup Cooked Quinoa
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber Slices
1/4 medium Avocado
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lime Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper, then grill for about 4-5 minutes per side until cooked through. Allow it to rest briefly before slicing into thin strips.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and cucumber slices.
Add the cooked quinoa to the bowl with the greens.
In a small bowl, mash the avocado until smooth and whisk in the lime juice and extra virgin olive oil. Season with a little salt and pepper to taste to create a creamy dressing.
Drizzle the avocado dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken. Serve immediately and enjoy!