YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Fresh Greens and Creamy Avocado Dressing
Enjoy a vibrant salad featuring perfectly grilled chicken atop a bed of crisp mixed greens, drizzled with a luscious, creamy avocado dressing that has a fresh kick of lemon and garlic. This meal is light yet satisfying, balancing protein-rich chicken with nutrient-packed veggies and a smooth, tangy dressing.
INGREDIENTS
4 oz Grilled Chicken Breast
2 cups Mixed Greens
1/2 Avocado
2 tbsp Plain Greek Yogurt
1 tbsp Lemon Juice
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
In the meantime, in a blender or food processor, combine the avocado, Greek yogurt, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. If the dressing is too thick, add a splash of water to reach desired consistency.
Toss the mixed greens in a large bowl. Slice the grilled chicken into strips and add on top of the greens.
Drizzle the creamy avocado dressing over the salad and gently toss to combine. Serve immediately and enjoy.