YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Kale, Pineapple and Avocado
Enjoy a refreshing, nutrient-packed salad featuring perfectly grilled chicken breast, tender kale, sweet pineapple chunks, and creamy avocado, all lightly dressed with extra virgin olive oil. This vibrant salad delivers a balance of lean protein with a burst of tropical flavor and crisp greens, ideal for a satisfying midday meal.
INGREDIENTS
4.5 oz Chicken Breast
1 cup Kale
0.5 cup Pineapple Chunks
0.25 fruit Avocado
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper or your favorite herbs if desired.
Grill the chicken for about 5-6 minutes per side or until cooked through and juices run clear. Let it rest for a few minutes before slicing.
In a large bowl, toss the kale with the extra virgin olive oil. Massage the kale with your hands for a minute to soften the leaves.
Add the pineapple chunks and avocado pieces to the bowl with kale.
Top the salad with sliced grilled chicken and gently toss to combine.
Serve immediately and enjoy a fresh, flavorful, and balanced lunch.