YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Greens
Tender grilled chicken and fluffy quinoa served over a bed of fresh mixed greens with a zesty lemon vinaigrette and crisp sliced cucumbers.
INGREDIENTS
1.1 ounces Grilled Chicken Breast
1/3 cup Cooked Quinoa
2 cups Mixed Greens
50 grams Cherry Tomatoes
50 grams Sliced Cucumber
2.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.
Prepare the quinoa according to package instructions and allow it to cool to room temperature.
Wash the mixed greens and place them in a large salad bowl.
Halve the cherry tomatoes and thinly slice the cucumber, then add them to the greens.
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.
Toss the greens and vegetables with the vinaigrette and the cooled quinoa.
Top the salad with the sliced grilled chicken and serve immediately.