Grilled Chicken and Quinoa Salad with Leafy Greens

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

Grilled Chicken and Quinoa Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Leafy Greens

Grilled chicken and fluffy quinoa tossed with fresh greens and a zesty lemon-skyr dressing, finished with a squeeze of bright citrus.

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NUTRITION

290kcal
Protein
18g
Fat
14.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Leafy Greens

1/4 medium Avocado

1 tbsp Plain Non-fat Skyr

1.5 tsp Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes

1/4 cup Sliced Cucumber

1 tsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium heat until cooked through and slice into thin strips.

  • 2

    Rinse the quinoa and cook according to package instructions then set aside to cool slightly.

  • 3

    In a small mixing bowl, whisk together the plain skyr, olive oil, and lemon juice until smooth to create the dressing.

  • 4

    Place the mixed leafy greens in a large salad bowl and top with the cooked quinoa, cherry tomatoes, and sliced cucumber.

  • 5

    Arrange the grilled chicken strips and sliced avocado on top of the salad base.

  • 6

    Drizzle the creamy lemon-skyr dressing over the salad and toss gently to combine before serving.

Grilled Chicken and Quinoa Salad with Leafy Greens

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

Grilled Chicken and Quinoa Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Leafy Greens

Grilled chicken and fluffy quinoa tossed with fresh greens and a zesty lemon-skyr dressing, finished with a squeeze of bright citrus.

NUTRITION

290kcal
Protein
18g
Fat
14.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Leafy Greens

1/4 medium Avocado

1 tbsp Plain Non-fat Skyr

1.5 tsp Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes

1/4 cup Sliced Cucumber

1 tsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium heat until cooked through and slice into thin strips.

  • 2

    Rinse the quinoa and cook according to package instructions then set aside to cool slightly.

  • 3

    In a small mixing bowl, whisk together the plain skyr, olive oil, and lemon juice until smooth to create the dressing.

  • 4

    Place the mixed leafy greens in a large salad bowl and top with the cooked quinoa, cherry tomatoes, and sliced cucumber.

  • 5

    Arrange the grilled chicken strips and sliced avocado on top of the salad base.

  • 6

    Drizzle the creamy lemon-skyr dressing over the salad and toss gently to combine before serving.