Grilled Chicken Salad with Crisp Vegetables 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 Crisp Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crisp Vegetables and Lemon Vinaigrette

Enjoy a refreshing, vibrant salad featuring tender grilled chicken paired with a colorful medley of crisp vegetables and finished with a zesty lemon vinaigrette. The combination of juicy flavors and crunchy textures makes this salad a perfect, light yet satisfying lunch.

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NUTRITION

277kcal
Protein
17.4g
Fat
18.6g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (43g)

2 cups Mixed Greens (85g)

1 serving Cherry Tomatoes (50g)

0.25 cup Cucumber Slices (30g)

0.25 medium Red Bell Pepper (30g)

0.25 cup Shredded Carrots (25g)

0.5 tbsp Extra Virgin Olive Oil (7.5g)

0.5 tbsp Balsamic Vinegar (7.5g)

0.25 medium Avocado (50g)

2 tsp Sliced Almonds (6g)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the 1.5 oz chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Let it rest and then slice into strips.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red bell pepper, and shredded carrots.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar with a squeeze of lemon juice if desired.

  • 6

    Add the sliced avocado to the salad and drizzle the vinaigrette evenly over the top.

  • 7

    Gently toss the salad to mix flavors, then top with the grilled chicken slices and sprinkle the sliced almonds on top.

  • 8

    Serve immediately and enjoy your fresh, vibrant lunch.

Grilled Chicken Salad with Crisp Vegetables 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 Crisp Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crisp Vegetables and Lemon Vinaigrette

Enjoy a refreshing, vibrant salad featuring tender grilled chicken paired with a colorful medley of crisp vegetables and finished with a zesty lemon vinaigrette. The combination of juicy flavors and crunchy textures makes this salad a perfect, light yet satisfying lunch.

NUTRITION

277kcal
Protein
17.4g
Fat
18.6g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast (43g)

2 cups Mixed Greens (85g)

1 serving Cherry Tomatoes (50g)

0.25 cup Cucumber Slices (30g)

0.25 medium Red Bell Pepper (30g)

0.25 cup Shredded Carrots (25g)

0.5 tbsp Extra Virgin Olive Oil (7.5g)

0.5 tbsp Balsamic Vinegar (7.5g)

0.25 medium Avocado (50g)

2 tsp Sliced Almonds (6g)

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the 1.5 oz chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Let it rest and then slice into strips.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red bell pepper, and shredded carrots.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar with a squeeze of lemon juice if desired.

  • 6

    Add the sliced avocado to the salad and drizzle the vinaigrette evenly over the top.

  • 7

    Gently toss the salad to mix flavors, then top with the grilled chicken slices and sprinkle the sliced almonds on top.

  • 8

    Serve immediately and enjoy your fresh, vibrant lunch.