YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Feta Pasta Salad
Grilled chicken breast tossed with chickpea pasta, cherry tomatoes, and creamy avocado, finished with a sprinkle of salty crumbled feta.
INGREDIENTS
3.35 oz Grilled Chicken Breast
0.75 oz Chickpea Pasta
0.53 oz Feta Cheese
1.06 oz Avocado
0.5 cup Cherry Tomatoes
0.4 cup Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.
Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat until cooked through.
Slice the grilled chicken into bite-sized strips and set aside to cool slightly.
In a large bowl, whisk together the olive oil, lemon juice, and a pinch of dried herbs to create a light dressing.
Add the cooked pasta, sliced chicken, halved cherry tomatoes, diced cucumber, and diced avocado to the bowl.
Gently toss everything together until well coated with the dressing.
Top with the crumbled feta cheese and serve immediately.