YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Quinoa and Cherry Tomatoes
A vibrant and refreshing lunch salad featuring tender grilled chicken paired with protein-packed quinoa, juicy cherry tomatoes, crisp mixed greens, and a touch of creamy avocado, all dressed in a light olive oil vinaigrette. This delightful dish offers a perfect balance of flavors and textures ideal for a midday energy boost.
INGREDIENTS
2 oz Chicken Breast, grilled
1/3 cup cooked Quinoa
2 cups Mixed Salad Greens
1/2 cup halved Cherry Tomatoes
1/4 medium Avocado
1 oz Chickpeas (canned, drained)
2 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken for about 3-4 minutes per side, or until fully cooked. Allow it to rest and then slice into strips.
In a large bowl, combine the mixed greens, halved cherry tomatoes, and cooked quinoa.
Add the chickpeas and gently toss the salad.
Dice the avocado and add it to the bowl.
Drizzle with olive oil and toss lightly to combine all flavors.
Top the salad with the grilled chicken slices and serve immediately.