YOUR SOLIN GENERATED RECIPE
Enjoy a refreshing Crisp Avocado Salad Bowl featuring creamy avocado, tender grilled chicken, protein-packed chickpeas, and a medley of crisp, colorful veggies tossed in a zesty lemon-olive oil dressing. This vibrant bowl is a perfect balance of flavors and textures, offering a satisfying meal that nourishes and delights.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Chickpeas (cooked)
1/2 Avocado
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Diced Cucumber
1/4 cup Chopped Red Bell Pepper
1 oz Feta Cheese
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or stovetop grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper, and grill for about 6-7 minutes per side until cooked through. Once done, allow it to rest and then slice into bite-sized strips.
While the chicken is grilling, prepare the vegetables. Dice the avocado, chop the mixed greens, halve the cherry tomatoes, dice the cucumber, and finely chop the red bell pepper.
In a large bowl, combine the mixed greens, chickpeas, avocado, tomatoes, cucumber, and red bell pepper.
In a small bowl, whisk together the olive oil and lemon juice to form a light dressing.
Drizzle the dressing over the salad and toss gently to ensure all ingredients are lightly coated.
Top the salad with sliced grilled chicken and sprinkle with crumbled feta cheese.
Serve immediately and enjoy your Crisp Avocado Salad Bowl.