Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

A light, refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens, all tossed in a zesty lemon vinaigrette. Perfect for a low-calorie, moderate-protein meal that satisfies without overdoing it.

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NUTRITION

315kcal
Protein
12.4g
Fat
22.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1 tbsp Extra Virgin Olive Oil

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.25 oz Almonds

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PREPARATION

  • 1

    Prepare the grilled chicken by seasoning lightly with salt and pepper, then grill until cooked through. Slice into thin strips.

  • 2

    Cook quinoa according to package instructions and allow it to cool slightly.

  • 3

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

  • 4

    Add the cooled quinoa and sliced chicken to the bowl.

  • 5

    In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon olive oil, and fresh lemon juice to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

  • 7

    Sprinkle the almonds on top for added crunch and serve immediately.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

A light, refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens, all tossed in a zesty lemon vinaigrette. Perfect for a low-calorie, moderate-protein meal that satisfies without overdoing it.

NUTRITION

315kcal
Protein
12.4g
Fat
22.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1 tbsp Extra Virgin Olive Oil

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.25 oz Almonds

PREPARATION

  • 1

    Prepare the grilled chicken by seasoning lightly with salt and pepper, then grill until cooked through. Slice into thin strips.

  • 2

    Cook quinoa according to package instructions and allow it to cool slightly.

  • 3

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

  • 4

    Add the cooled quinoa and sliced chicken to the bowl.

  • 5

    In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon olive oil, and fresh lemon juice to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

  • 7

    Sprinkle the almonds on top for added crunch and serve immediately.