YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Chickpeas and Lemon-Tahini Dressing
Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with hearty chickpeas over a bed of fresh mixed greens, cherry tomatoes, and crisp cucumber. The salad is elevated by a luscious lemon-tahini dressing with a hint of extra olive oil for richness, perfectly balancing sweet, tangy, and savory flavors in every bite.
INGREDIENTS
1.25 oz Chicken Breast (approx. 35g)
0.25 cup Chickpeas (approx. 41g)
2 cups Mixed Greens (approx. 80g)
0.5 cup Cherry Tomatoes (approx. 75g)
0.5 cup Cucumber Slices (approx. 52g)
0.25 medium Avocado (approx. 50g)
2 tbsp Tahini (approx. 30g)
1 tsp Olive Oil (approx. 5g)
1 tbsp Lemon Juice (approx. 15g)
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side until cooked through. Allow it to rest, then slice into strips.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and avocado.
Add the chickpeas to the salad and gently toss the ingredients.
In a small bowl, whisk together the tahini, lemon juice, and olive oil. If needed, add a splash of water to achieve your desired dressing consistency.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken, serve immediately, and enjoy the blend of fresh flavors and textures.