YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Citrus Vinaigrette
Savor the bright and refreshing blend of grilled chicken and quinoa tossed with crisp salad greens, cucumbers, red bell pepper, and juicy orange segments. A light citrus vinaigrette with a hint of sugar ties all the flavors together in a balanced, mouthwatering meal that's perfect for a nutritious lunch.
INGREDIENTS
4 oz grilled chicken breast
1/3 cup cooked quinoa
2 cups mixed salad greens
1/4 cup diced cucumber
1/4 cup diced red bell pepper
Segments from 1/2 orange
Citrus vinaigrette: 1 tsp olive oil, 1 tsp sugar, 1/4 tbsp lemon juice, 1/2 tbsp orange juice
PREPARATION
Preheat your grill to medium-high heat and season the chicken breast lightly with salt and pepper.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Once done, let the chicken rest for a few minutes before slicing into thin strips.
In a bowl, combine cooked quinoa, mixed salad greens, diced cucumber, diced red bell pepper, and orange segments.
In a small bowl, whisk together the fresh orange juice, lemon juice, olive oil, and sugar to create the citrus vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Top the salad with the sliced grilled chicken, and serve immediately.