YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Creamy Avocado Dressing and Quinoa
Tender grilled chicken and fluffy quinoa tossed with crisp garden greens and finished with a zesty, creamy avocado dressing.
INGREDIENTS
2.5 oz Roasted Chicken Breast
1/3 cup Cooked Quinoa
75g Fresh Avocado
1 tbsp Nonfat Greek Yogurt
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
1 tsp Extra Virgin Olive Oil
1 tbsp Lime Juice
PREPARATION
Season the chicken breast with a pinch of salt, pepper, and garlic powder.
Heat the olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked through.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
In a small blender or food processor, combine the avocado, Greek yogurt, lime juice, and a tablespoon of water, blending until the dressing is smooth and creamy.
In a large salad bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, and cucumber.
Top the salad with the sliced grilled chicken.
Drizzle the creamy avocado dressing over the salad and toss gently to coat everything evenly before serving.