Grilled Chicken Salad with Crunchy Cucumber and Toasted Seeds

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

Grilled Chicken Salad with Crunchy Cucumber and Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Cucumber and Toasted Seeds

Enjoy a vibrant, satisfying lunch combining tender grilled chicken with crisp mixed greens, refreshing cucumber, and a touch of sweetness from fresh strawberries, all elevated by a zesty olive oil and lemon dressing. Toasted whole wheat bread adds a delightful crunch, while a scoop of low‐fat cottage cheese provides creaminess and extra protein.

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NUTRITION

500kcal
Protein
43.1g
Fat
23.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1/2 cup Low-Fat Cottage Cheese

2 cups Mixed Salad Greens

1/2 medium Cucumber

1 tbsp Toasted Sunflower Seeds

1 slice Whole Wheat Toast

1/4 cup Strawberries

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken for about 4-5 minutes on each side until fully cooked. Once done, let it rest briefly before slicing into strips.

  • 3

    In a large bowl, combine the mixed salad greens, sliced cucumber, and strawberries.

  • 4

    In a small bowl, mix the low-fat cottage cheese with a drizzle of olive oil and a squeeze of lemon juice to create a light, creamy dressing.

  • 5

    Toss the salad with the cottage cheese dressing. Sprinkle toasted sunflower seeds over the top for added crunch.

  • 6

    Serve the salad with sliced grilled chicken on top and enjoy a side of whole wheat toast for a complete, balanced meal.

Grilled Chicken Salad with Crunchy Cucumber and Toasted Seeds

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

Grilled Chicken Salad with Crunchy Cucumber and Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Cucumber and Toasted Seeds

Enjoy a vibrant, satisfying lunch combining tender grilled chicken with crisp mixed greens, refreshing cucumber, and a touch of sweetness from fresh strawberries, all elevated by a zesty olive oil and lemon dressing. Toasted whole wheat bread adds a delightful crunch, while a scoop of low‐fat cottage cheese provides creaminess and extra protein.

NUTRITION

500kcal
Protein
43.1g
Fat
23.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1/2 cup Low-Fat Cottage Cheese

2 cups Mixed Salad Greens

1/2 medium Cucumber

1 tbsp Toasted Sunflower Seeds

1 slice Whole Wheat Toast

1/4 cup Strawberries

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken for about 4-5 minutes on each side until fully cooked. Once done, let it rest briefly before slicing into strips.

  • 3

    In a large bowl, combine the mixed salad greens, sliced cucumber, and strawberries.

  • 4

    In a small bowl, mix the low-fat cottage cheese with a drizzle of olive oil and a squeeze of lemon juice to create a light, creamy dressing.

  • 5

    Toss the salad with the cottage cheese dressing. Sprinkle toasted sunflower seeds over the top for added crunch.

  • 6

    Serve the salad with sliced grilled chicken on top and enjoy a side of whole wheat toast for a complete, balanced meal.