Name: Grilled Chicken Mexican Salad with Avocado and Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Grilled Chicken Breast; 0.25 cup Cooked Quinoa; 0.25 medium Avocado; 1 tablespoon Sliced Black Olives; 2 cups Chopped Romaine Lettuce; 1 teaspoon Honey; 1.5 teaspoons Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 1 tablespoon Fresh Lime Juice

Grilled Chicken Mexican Salad with Avocado and Olives

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Mexican Salad with Avocado and Olives

Grilled chicken and quinoa tossed with romaine, tomatoes, and avocado, finished with a drizzle of honey-lime dressing and briny olives.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

19.2g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

0.25 cup Cooked Quinoa

0.25 medium Avocado

1 tablespoon Sliced Black Olives

2 cups Chopped Romaine Lettuce

1 teaspoon Honey

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

1 tablespoon Fresh Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and ground cumin.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.
3
Whisk the lime juice, olive oil, and honey in a small jar to create a bright vinaigrette.
4
Place the chopped romaine, cooked quinoa, and halved cherry tomatoes in a large bowl.
5
Slice the warm grilled chicken and arrange it over the salad with the fresh avocado and olives.
6
Pour the dressing over the salad and toss gently to combine all the flavors.