Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

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

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

Enjoy a light and refreshing salad featuring tender grilled chicken, delicate egg whites, crisp mixed greens, and the creamy richness of avocado drizzled with a bright lemon vinaigrette. This dish balances subtle flavors with a vibrant citrus kick, making it a perfect and satisfying lunch.

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NUTRITION

304kcal
Protein
21.7g
Fat
23.1g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast (~66g)

1 large Egg White (~33g)

2 cups Mixed Salad Greens (~50g)

1/4 Avocado (~50g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 3

    While the chicken is grilling, prepare the salad by combining mixed greens and diced avocado in a bowl.

  • 4

    Separate the egg white from the yolk and lightly whisk it. You can quickly poach or gently scramble the egg white in a non-stick pan until just set.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create the vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and add to the salad. Top with the cooked egg white.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your refreshing, protein-balanced lunch.

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

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

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

Enjoy a light and refreshing salad featuring tender grilled chicken, delicate egg whites, crisp mixed greens, and the creamy richness of avocado drizzled with a bright lemon vinaigrette. This dish balances subtle flavors with a vibrant citrus kick, making it a perfect and satisfying lunch.

NUTRITION

304kcal
Protein
21.7g
Fat
23.1g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast (~66g)

1 large Egg White (~33g)

2 cups Mixed Salad Greens (~50g)

1/4 Avocado (~50g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 3

    While the chicken is grilling, prepare the salad by combining mixed greens and diced avocado in a bowl.

  • 4

    Separate the egg white from the yolk and lightly whisk it. You can quickly poach or gently scramble the egg white in a non-stick pan until just set.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create the vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and add to the salad. Top with the cooked egg white.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your refreshing, protein-balanced lunch.