YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Spinach
Grilled chicken and fluffy quinoa tossed with fresh spinach in a zesty lemon vinaigrette, finished with the refreshing crunch of crisp cucumber.
INGREDIENTS
1.5 ounces Grilled Chicken Breast
1/2 cup Cooked Quinoa
2 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1/4 cup chopped Cucumber
4 Cherry Tomatoes, halved
PREPARATION
Season the chicken breast with a pinch of sea salt and black pepper, then grill until fully cooked and slice into thin strips.
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.
Place the fresh spinach in a large mixing bowl and add the cooked quinoa, chopped cucumber, and halved cherry tomatoes.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure the leaves are lightly coated.
Top the salad with the sliced grilled chicken and serve immediately while the chicken is still warm.