YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Vegetables
Tender grilled chicken and fluffy quinoa tossed with crisp cucumbers and tomatoes, finished with a zesty lemon vinaigrette and creamy avocado.
INGREDIENTS
1.25 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
1 tablespoon Extra Virgin Olive Oil
0.5 cup Sliced Cucumber
0.5 cup Cherry Tomatoes
0.25 cup Diced Red Bell Pepper
0.25 medium Avocado
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package directions and allow it to cool to room temperature.
Season the chicken breast with a pinch of sea salt and black pepper, then grill until fully cooked and slice into thin strips.
In a large mixing bowl, combine the cooled quinoa, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
Pour the dressing over the quinoa and vegetable mixture, tossing gently to coat every ingredient.
Top the salad with the sliced grilled chicken and fresh avocado slices just before serving.