YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette
Savor a refreshing grilled chicken salad packed with a medley of crunchy vegetables and a bright, zesty lemon vinaigrette. Each bite offers a delightful mix of textures and flavors, from the tender, lightly grilled chicken to the crisp, colorful vegetables, all brought together with a smooth, citrus-infused dressing.
INGREDIENTS
45 grams Chicken Breast
50 grams Mixed Greens
52 grams Cucumber (sliced)
75 grams Cherry Tomatoes (quartered)
32 grams Carrots (shredded)
75 grams Red Bell Pepper (chopped)
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper (optional) and grill for about 3-4 minutes on each side until cooked through. Let it rest for a few minutes before slicing into strips.
While the chicken is cooking, rinse and dry the mixed greens. Slice the cucumber, quarter the cherry tomatoes, shred the carrots, and chop the red bell pepper.
In a small bowl, whisk together the extra virgin olive oil and lemon juice to create a bright vinaigrette.
Combine the greens and all the chopped vegetables in a large bowl. Toss with the lemon vinaigrette until evenly coated.
Top the salad with the grilled chicken strips, and serve immediately.