YOUR SOLIN GENERATED RECIPE
Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette
A vibrant salad featuring lean grilled chicken, tangy feta, hearty chickpeas, and a medley of crisp vegetables, all tossed in a refreshing lemon-herb vinaigrette. This salad offers a satisfying balance of protein and healthy fats, making it a perfect option for any meal of the day.
INGREDIENTS
3 oz Grilled Chicken Breast
1 oz Feta Cheese
1/2 cup Chickpeas (cooked)
1/2 cup chopped Cucumber
1/2 cup halved Cherry Tomatoes
1/2 medium Red Bell Pepper
2 tbsp thinly sliced Red Onion
1 tbsp Olive Oil
2 tbsp Lemon Juice
1 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Prepare the grilled chicken breast by seasoning with salt and pepper, then cook on a grill or skillet until fully cooked and lightly charred. Allow it to rest and slice into strips.
In a large bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, diced red bell pepper, and thinly sliced red onion.
Crumble the feta cheese over the salad mixture.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, and a pinch of salt and black pepper to create the vinaigrette.
Pour the lemon-herb vinaigrette over the salad and toss gently to coat the ingredients evenly.
Top the salad with the sliced grilled chicken and serve immediately.