YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens
Enjoy a vibrant, protein-packed salad combining juicy grilled chicken breast with crunchy roasted chickpeas atop a bed of fresh, crisp mixed greens. Finished with a handful of cherry tomatoes, cool cucumber slices, and a light olive oil lemon dressing, this meal offers a burst of flavor and texture in every bite.
INGREDIENTS
4 ounces Grilled Chicken Breast
0.4 cup Roasted Chickpeas
2 cups Mixed Greens
5 Cherry Tomatoes
0.25 cup Sliced Cucumber
0.5 tablespoon Extra Virgin Olive Oil
PREPARATION
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Season the chicken breast with your preferred spices (a pinch of salt, pepper, and a squeeze of lemon work well) and grill for about 6-7 minutes per side until fully cooked.
While the chicken is grilling, prepare the salad base by placing the mixed greens in a large bowl.
Add the cherry tomatoes and cucumber slices to the greens.
In a small bowl, drizzle the extra virgin olive oil with a squeeze of lemon juice, salt, and pepper to create a light dressing.
Once the chicken is done, let it rest for a few minutes before slicing it into strips.
Add the sliced chicken and roasted chickpeas to the salad, then drizzle the dressing over the top.
Toss gently to combine all flavors and serve immediately.