Grilled Chicken Salad with Leafy Greens and Roasted Chickpeas

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

Grilled Chicken Salad with Leafy Greens and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Leafy Greens and Roasted Chickpeas

A fresh and vibrant salad featuring tender grilled chicken atop a bed of crisp mixed greens, juicy cherry tomatoes, and refreshing cucumber slices, accented with crunchy roasted chickpeas. Finished with a creamy Greek yogurt dressing enhanced with a drizzle of olive oil and a hint of mashed avocado, this dish delivers robust flavor and satisfying textures, perfect for a light yet filling lunch.

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NUTRITION

395kcal
Protein
37.2g
Fat
16g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups Mixed Leafy Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 cup Roasted Chickpeas

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and nicely charred. Allow it to rest for a few minutes, then slice thinly.

  • 4

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

  • 5

    Add the roasted chickpeas to the salad for extra crunch.

  • 6

    In a small bowl, whisk together the Greek yogurt and olive oil. Season with a pinch of salt and pepper. If desired, mash the avocado and stir it into the dressing for added creaminess.

  • 7

    Drizzle the dressing over the salad and toss gently to combine.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.

Grilled Chicken Salad with Leafy Greens and Roasted Chickpeas

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

Grilled Chicken Salad with Leafy Greens and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Leafy Greens and Roasted Chickpeas

A fresh and vibrant salad featuring tender grilled chicken atop a bed of crisp mixed greens, juicy cherry tomatoes, and refreshing cucumber slices, accented with crunchy roasted chickpeas. Finished with a creamy Greek yogurt dressing enhanced with a drizzle of olive oil and a hint of mashed avocado, this dish delivers robust flavor and satisfying textures, perfect for a light yet filling lunch.

NUTRITION

395kcal
Protein
37.2g
Fat
16g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups Mixed Leafy Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 cup Roasted Chickpeas

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and nicely charred. Allow it to rest for a few minutes, then slice thinly.

  • 4

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

  • 5

    Add the roasted chickpeas to the salad for extra crunch.

  • 6

    In a small bowl, whisk together the Greek yogurt and olive oil. Season with a pinch of salt and pepper. If desired, mash the avocado and stir it into the dressing for added creaminess.

  • 7

    Drizzle the dressing over the salad and toss gently to combine.

  • 8

    Top the salad with the sliced grilled chicken and serve immediately.