Citrus-Garlic Chicken Salad with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Garlic Chicken Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Chicken Salad with Mixed Greens and Quinoa

Sautéed chicken breast and fluffy quinoa tossed with fresh mixed greens and a zesty garlic-lemon vinaigrette, finished with creamy avocado slices.

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NUTRITION

306kcal
Protein
16.9g
Fat
14.3g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tablespoon Fresh Lemon Juice

1 ounce Sliced Avocado

1 clove Minced Garlic

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PREPARATION

  • 1

    Prepare the quinoa by simmering in water or broth until fluffy, then set aside to cool.

  • 2

    Rub the chicken breast with minced garlic, salt, and pepper, then sauté in a pan until cooked through and lightly browned.

  • 3

    Whisk together the olive oil and fresh lemon juice in a small bowl to create a bright, zesty vinaigrette.

  • 4

    Place the mixed greens and sliced cucumber in a large bowl, then fold in the cooled quinoa.

  • 5

    Slice the chicken into thin strips and arrange over the salad base.

  • 6

    Drizzle the vinaigrette over the top and garnish with the creamy avocado slices before serving.

Citrus-Garlic Chicken Salad with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Garlic Chicken Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Chicken Salad with Mixed Greens and Quinoa

Sautéed chicken breast and fluffy quinoa tossed with fresh mixed greens and a zesty garlic-lemon vinaigrette, finished with creamy avocado slices.

NUTRITION

306kcal
Protein
16.9g
Fat
14.3g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tablespoon Fresh Lemon Juice

1 ounce Sliced Avocado

1 clove Minced Garlic

PREPARATION

  • 1

    Prepare the quinoa by simmering in water or broth until fluffy, then set aside to cool.

  • 2

    Rub the chicken breast with minced garlic, salt, and pepper, then sauté in a pan until cooked through and lightly browned.

  • 3

    Whisk together the olive oil and fresh lemon juice in a small bowl to create a bright, zesty vinaigrette.

  • 4

    Place the mixed greens and sliced cucumber in a large bowl, then fold in the cooled quinoa.

  • 5

    Slice the chicken into thin strips and arrange over the salad base.

  • 6

    Drizzle the vinaigrette over the top and garnish with the creamy avocado slices before serving.