YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Spinach
Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with creamy avocado slices.
INGREDIENTS
1.25 ounces Grilled Chicken Breast
1/3 cup Cooked Quinoa
2 cups Fresh Baby Spinach
1/4 medium Avocado
1.5 teaspoons Extra Virgin Olive Oil
1/2 cup sliced Cucumber
1 tablespoon Lemon Juice
PREPARATION
Season the chicken breast with a pinch of salt and pepper then grill over medium heat until fully cooked and juices run clear.
Prepare the quinoa by rinsing it thoroughly and simmering in water until the liquid is absorbed and the grains are fluffy.
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
Place the fresh baby spinach in a large mixing bowl and add the cooked quinoa and sliced cucumber.
Slice the grilled chicken into thin strips and add them to the salad bowl.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all leaves are lightly coated.
Top the salad with freshly sliced avocado just before serving to maintain its creamy texture.