YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Salad with Creamy Avocado Dressing
Grilled chicken breast and fluffy quinoa tossed with crisp garden vegetables and finished with a velvety avocado-lime dressing.
INGREDIENTS
2.8 ounces Grilled Chicken Breast
0.6 cup Cooked Quinoa
0.5 medium Avocado
2.5 teaspoons Extra Virgin Olive Oil
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
0.5 cup Cucumber
1 tablespoon Lime Juice
0.5 teaspoon Garlic Powder
PREPARATION
Season the chicken breast with garlic powder, salt, and pepper to taste.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into strips.
Prepare the dressing by blending the avocado, lime juice, half of the olive oil, and a tablespoon of water in a small food processor until the texture is velvety.
In a large bowl, combine the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
Drizzle the remaining olive oil over the salad mixture and toss gently to ensure everything is lightly coated.
Top the salad with the sliced grilled chicken and serve with a generous dollop of the creamy avocado dressing.