Name: Grilled Chicken and Spinach Salad with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Grilled Chicken Breast; 1 Hard-Boiled Egg; 2 cups Baby Spinach; 1 half Orange (segmented); 1/4 cup Thinly Sliced Red Onion; 1/2 tbsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken and Spinach Salad with Citrus Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Citrus Vinaigrette

Savor this vibrant and refreshing salad featuring perfectly grilled chicken breast paired with tender spinach, complemented by the brightness of citrus and a delicate red onion crunch. Each bite delivers a balanced medley of flavors that is both satisfying and energizing.

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NUTRITION

Protein

43.8g

Fat

16.6g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 Hard-Boiled Egg

2 cups Baby Spinach

1 half Orange (segmented)

1/4 cup Thinly Sliced Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat the grill to medium-high heat.
2
Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.
3
While the chicken is grilling, prepare the salad by placing the baby spinach in a large bowl. Add the red onion slices and orange segments.
4
Peel and slice the hard-boiled egg, and set aside.
5
In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and pepper to create the citrus vinaigrette.
6
Drizzle the dressing over the salad and toss gently to combine.
7
Top the salad with the sliced grilled chicken and arrange the egg slices on top.
8
Serve immediately and enjoy this light, refreshing lunch.