YOUR SOLIN GENERATED RECIPE
Lemon-Herb Grilled Chicken Salad with Fresh Vegetables, Crispy Chickpeas, and Tangy Lemon Vinaigrette
Enjoy a vibrant, nutrient-packed salad featuring perfectly grilled lemon-herb chicken atop a bed of crisp mixed greens, cherry tomatoes, and cucumbers. The addition of crispy roasted chickpeas adds a delightful crunch, while a tangy lemon vinaigrette ties the dish together with a burst of bright, zesty flavor. This balanced meal is refreshingly light yet satisfying, making it an ideal choice for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
2 cups Mixed Greens
1 cup halved Cherry Tomatoes
1 medium Cucumber
0.33 cup Crispy Chickpeas
1 tbsp Olive Oil
2 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Dill)
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and half of the fresh herbs. Drizzle a bit of lemon juice over it for added zing.
Grill the chicken for 6-7 minutes on each side until fully cooked and nicely charred, then let it rest for a few minutes before slicing.
Meanwhile, in a large bowl combine mixed greens, halved cherry tomatoes, and sliced cucumber.
In a small bowl, whisk together olive oil, lemon juice, the remaining fresh herbs, salt, and pepper to create the tangy lemon vinaigrette.
Toss the salad with the vinaigrette until everything is evenly coated.
Top the salad with sliced grilled chicken and sprinkle with crispy chickpeas for an added crunch.
Serve immediately and enjoy your vibrant, nutrient-packed salad.