YOUR SOLIN GENERATED RECIPE
Crispy Avocado and Grilled Chicken Salad Bowl
Savor a refreshing bowl that combines perfectly grilled chicken with creamy avocado, vibrant mixed greens, and a satisfying crunch from roasted chickpeas, all brought together by a zesty lemon vinaigrette. This dish offers a delightful medley of textures and flavors, making it an ideal balanced meal for any time of the day.
INGREDIENTS
4 ounces Chicken Breast (grilled)
1/2 Avocado (sliced)
2 cups Mixed Greens
1 serving Cherry Tomatoes (halved)
1/4 cup Roasted Chickpeas
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper, then grill until cooked through and no longer pink in the center. Once done, slice into strips.
Prepare roasted chickpeas in advance or use store-bought for a crunchy texture.
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced avocado.
Drizzle olive oil and lemon juice over the salad, and toss gently to coat.
Top the salad with grilled chicken slices and roasted chickpeas.
Add additional salt and pepper to taste, and serve immediately.