YOUR SOLIN GENERATED RECIPE
Feta and Fresh Vegetable Chopped Salad with Tangy Herb Vinaigrette
Savor the crisp freshness of garden vegetables paired with savory feta cheese, tender grilled chicken, and hearty chickpeas, all tossed in a bright, tangy herb vinaigrette. This wholesome salad balances robust flavors and textures—juicy tomatoes, crunchy cucumber, and a hint of red onion—making it a perfect, nutrient-packed meal for any time of the day.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Chickpeas
1/4 cup Feta Cheese
1 cup Chopped Cucumber
1 cup Cherry Tomatoes (halved)
1 medium Red Bell Pepper (chopped)
1/4 small Red Onion (sliced)
5 Kalamata Olives (sliced)
1/2 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 tbsp Fresh Herbs (Oregano & Dill)
PREPARATION
If not already cooked, grill a seasoned chicken breast until it reaches an internal temperature of 165°F, then slice it into strips.
In a large bowl, combine chopped cucumber, cherry tomatoes, red bell pepper, red onion, and sliced Kalamata olives.
Add the chickpeas and crumbled feta cheese to the bowl.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped fresh herbs to create the tangy herb vinaigrette.
Drizzle the vinaigrette over the salad and lightly toss until all ingredients are evenly coated.
Top the salad with sliced grilled chicken and serve immediately, enjoying the burst of flavors and textures in every bite.