Grilled Chicken Salad with Creamy Avocado and Quinoa

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

Grilled Chicken Salad with Creamy Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Creamy Avocado and Quinoa

Grilled chicken and fluffy quinoa tossed with mixed greens and a zesty lemon dressing, topped with buttery avocado slices.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
26.2g
Fat
20.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/3 medium Avocado

2 cups Mixed Baby Greens

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until fully cooked and slice into strips.

  • 2

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 3

    Place the mixed baby greens in a large salad bowl and top with the cooked quinoa and sliced grilled chicken.

  • 4

    Slice the avocado and place it on top of the salad.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Grilled Chicken Salad with Creamy Avocado and Quinoa

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

Grilled Chicken Salad with Creamy Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Creamy Avocado and Quinoa

Grilled chicken and fluffy quinoa tossed with mixed greens and a zesty lemon dressing, topped with buttery avocado slices.

NUTRITION

394kcal
Protein
26.2g
Fat
20.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/3 medium Avocado

2 cups Mixed Baby Greens

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until fully cooked and slice into strips.

  • 2

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 3

    Place the mixed baby greens in a large salad bowl and top with the cooked quinoa and sliced grilled chicken.

  • 4

    Slice the avocado and place it on top of the salad.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.