YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette
A fresh, vibrant salad featuring tender grilled chicken, hearty chickpeas, and a rainbow of crisp vegetables tossed in a zesty lemon vinaigrette for a light yet satisfying lunch.
INGREDIENTS
2 oz Grilled Chicken Breast
1/3 cup Chickpeas
2 cups Mixed Salad Greens
1/4 cup Cherry Tomatoes
1/4 cup Cucumber Slices
1 tbsp Thinly Sliced Red Onion
1/4 cup Shredded Carrots
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked. Once done, let it rest and then slice into strips.
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, red onion, and shredded carrots.
Add the chickpeas to the salad.
In a small bowl, whisk together extra virgin olive oil and lemon juice, adding a pinch of salt and pepper to taste.
Drizzle the lemon vinaigrette over the salad and toss until all ingredients are lightly coated.
Top the salad with the grilled chicken strips and serve immediately.