YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Spinach Salad
A light and refreshing salad featuring tender grilled chicken paired with fresh spinach, creamy avocado, and sweet cherry tomatoes, all tossed in a zesty lemon-honey dressing for a burst of flavor perfect for a midday boost.
INGREDIENTS
2 oz Grilled Chicken Breast
1/4 medium Avocado
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes (halved)
2 tsp Olive Oil
1/2 tbsp Honey
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper.
Grill the chicken breast for 3-4 minutes per side or until fully cooked. Allow it to rest and then slice thinly.
In a large bowl, combine the fresh spinach and halved cherry tomatoes.
Dice the avocado and add it to the salad.
In a small bowl, whisk together olive oil, lemon juice, honey, and a pinch of salt and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently.
Top the salad with sliced grilled chicken and serve immediately.