YOUR SOLIN GENERATED RECIPE
Grilled Chicken Power Salad with Crunchy Veggies and Creamy Balsamic Dressing
Enjoy a vibrant and satisfying salad that combines perfectly grilled chicken with a medley of crunchy, fresh vegetables and a light, creamy balsamic dressing. This colorful dish offers a blend of tender protein, crisp greens, and a hint of creaminess that elevates every bite.
INGREDIENTS
4 ounces Chicken Breast
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
1/2 cup Chopped Red Bell Pepper
1/4 cup Shredded Carrots
1/3 cup Cooked Quinoa
1/4 Avocado
2 tbsp Plain Nonfat Greek Yogurt
1 tsp Balsamic Vinegar
PREPARATION
Preheat your grill or stovetop grill pan over medium-high heat and lightly oil the surface.
Season the chicken breast with salt, pepper, and your choice of herbs. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare your salad base by combining mixed greens, cherry tomatoes, sliced cucumber, chopped red bell pepper, and shredded carrots in a large bowl.
In a small bowl, whisk together the Greek yogurt and balsamic vinegar to create a light, creamy dressing.
Slice the grilled chicken into strips and add over the salad along with the cooked quinoa. Top with sliced avocado.
Drizzle the creamy balsamic dressing over the salad, toss gently to combine, and serve immediately.