Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

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

Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

A vibrant, fresh salad featuring tender grilled chicken, a rainbow of mixed vegetables, and a tangy yogurt dressing accented with a hint of olive oil. Finished with a touch of cottage cheese and a few sweet strawberry slices, this salad is both satisfying and perfectly balanced for your lunch goals.

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NUTRITION

308kcal
Protein
31.9g
Fat
12.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (approx 70g)

1 cup Mixed Greens (50g)

1/2 cup Sliced Cucumber (52g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Cottage Cheese (60g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

2 tsp Olive Oil (10g)

1/4 cup Sliced Strawberries (37g)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any herbs of your choice. Grill the chicken for about 4-5 minutes per side until fully cooked and lightly charred. Once cooked, allow it to rest, then slice into strips.

  • 3

    In a large bowl, combine the mixed greens, sliced cucumber, and cherry tomatoes.

  • 4

    In a small bowl, whisk together the Greek yogurt and olive oil to make a smooth dressing.

  • 5

    Drizzle the dressing over the salad and toss lightly to coat the vegetables evenly.

  • 6

    Top the salad with the grilled chicken strips and add dollops of cottage cheese.

  • 7

    Garnish with a few sliced strawberries for a subtle sweet contrast. Serve immediately.

Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

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

Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

A vibrant, fresh salad featuring tender grilled chicken, a rainbow of mixed vegetables, and a tangy yogurt dressing accented with a hint of olive oil. Finished with a touch of cottage cheese and a few sweet strawberry slices, this salad is both satisfying and perfectly balanced for your lunch goals.

NUTRITION

308kcal
Protein
31.9g
Fat
12.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (approx 70g)

1 cup Mixed Greens (50g)

1/2 cup Sliced Cucumber (52g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Cottage Cheese (60g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

2 tsp Olive Oil (10g)

1/4 cup Sliced Strawberries (37g)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any herbs of your choice. Grill the chicken for about 4-5 minutes per side until fully cooked and lightly charred. Once cooked, allow it to rest, then slice into strips.

  • 3

    In a large bowl, combine the mixed greens, sliced cucumber, and cherry tomatoes.

  • 4

    In a small bowl, whisk together the Greek yogurt and olive oil to make a smooth dressing.

  • 5

    Drizzle the dressing over the salad and toss lightly to coat the vegetables evenly.

  • 6

    Top the salad with the grilled chicken strips and add dollops of cottage cheese.

  • 7

    Garnish with a few sliced strawberries for a subtle sweet contrast. Serve immediately.