YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Greens
Tender grilled chicken and fluffy quinoa tossed with crisp garden greens and a zesty lemon-herb vinaigrette, finished with a creamy avocado slice.
INGREDIENTS
1.75 ounces Grilled Chicken Breast
0.45 cup Cooked Quinoa
2 cups Mixed Salad Greens
1/4 small Avocado
2 teaspoons Extra Virgin Olive Oil
1/2 cup sliced Cucumber
1/3 cup Cherry Tomatoes
1 tablespoon Lemon Juice
1/2 teaspoon Dried Oregano
PREPARATION
Season the chicken breast with a pinch of salt, pepper, and a dash of the dried oregano.
Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F, then let it rest before slicing into thin strips.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create a bright vinaigrette.
Place the mixed greens in a large salad bowl and top with the cooked quinoa, sliced cucumbers, and halved cherry tomatoes.
Drizzle the vinaigrette over the salad and toss gently to ensure all the leaves are lightly coated.
Arrange the grilled chicken strips on top and finish with the fresh avocado slices.