YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Enjoy a refreshing and balanced lunch featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens, all tossed with a vibrant lemon vinaigrette. This salad offers a burst of citrus and savory flavors, perfect for a light yet satisfying meal.
INGREDIENTS
1.5 oz Chicken Breast, grilled
0.5 cup Cooked Quinoa
1 cup Mixed Greens
5 Cherry Tomatoes (halved)
0.25 cup Sliced Cucumber
1 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired.
Grill the chicken breast for approximately 4-5 minutes per side until fully cooked. Let it rest and then slice into thin strips.
In a large bowl, combine the cooked quinoa, mixed greens, halved cherry tomatoes, and sliced cucumber.
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Top the salad with the grilled chicken slices and serve immediately.