YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Baby Spinach and Quinoa
A fresh, vibrant salad that combines lightly grilled chicken with tender baby spinach, a hint of nutty quinoa, crisp cucumber, and creamy avocado, all tossed in a tangy balsamic dressing with a drizzle of olive oil. Enjoy the perfect balance of flavors with each bite, ideal for a light yet satisfying lunch.
INGREDIENTS
2 ounces Grilled Chicken Breast
1 cup Baby Spinach
1/8 cup Cooked Quinoa
1/4 cup Diced Cucumber
1/2 Avocado
1 tbsp Balsamic Vinegar Dressing
1/2 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with your preferred spices and grill for about 4-5 minutes per side until cooked through. Allow it to rest and then slice thinly.
While the chicken is grilling, prepare the salad base by placing the baby spinach in a large mixing bowl.
Add the cooked quinoa and diced cucumber to the spinach.
Cut the half avocado into slices or cubes and add to the bowl.
Drizzle the balsamic vinegar dressing and extra virgin olive oil over the salad.
Toss all ingredients gently to combine.
Top the salad with the sliced grilled chicken and serve immediately.