Crunchy Sunflower Seed and Fresh Vegetable Salad

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

Crunchy Sunflower Seed and Fresh Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Crunchy Sunflower Seed and Fresh Vegetable Salad

Enjoy a refreshing and satisfying salad featuring tender grilled chicken breast, crisp mixed greens, juicy cherry tomatoes, cooling cucumber, tangy low-fat feta, and the crunch of roasted sunflower seeds, all tossed in a zesty lemon-olive oil dressing. This vibrant dish is perfect for any meal – breakfast, lunch, or dinner – and offers a well-balanced mix of flavors and textures.

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NUTRITION

444kcal
Protein
45.1g
Fat
23.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

2 tbsp Roasted Sunflower Seeds

1 oz Low-Fat Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning lightly with salt and pepper, then grill until cooked through. Once done, slice into strips.

  • 2

    In a large mixing bowl, add the mixed greens, halved cherry tomatoes, and cucumber slices.

  • 3

    Sprinkle the roasted sunflower seeds over the salad and crumble the low-fat feta cheese on top.

  • 4

    In a small bowl or jar, combine extra virgin olive oil, lemon juice, salt, and pepper. Whisk or shake well to blend the dressing.

  • 5

    Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 6

    Top the salad with the sliced grilled chicken. Serve immediately and enjoy the fresh, crunchy textures.

Crunchy Sunflower Seed and Fresh Vegetable Salad

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

Crunchy Sunflower Seed and Fresh Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Crunchy Sunflower Seed and Fresh Vegetable Salad

Enjoy a refreshing and satisfying salad featuring tender grilled chicken breast, crisp mixed greens, juicy cherry tomatoes, cooling cucumber, tangy low-fat feta, and the crunch of roasted sunflower seeds, all tossed in a zesty lemon-olive oil dressing. This vibrant dish is perfect for any meal – breakfast, lunch, or dinner – and offers a well-balanced mix of flavors and textures.

NUTRITION

444kcal
Protein
45.1g
Fat
23.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

2 tbsp Roasted Sunflower Seeds

1 oz Low-Fat Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning lightly with salt and pepper, then grill until cooked through. Once done, slice into strips.

  • 2

    In a large mixing bowl, add the mixed greens, halved cherry tomatoes, and cucumber slices.

  • 3

    Sprinkle the roasted sunflower seeds over the salad and crumble the low-fat feta cheese on top.

  • 4

    In a small bowl or jar, combine extra virgin olive oil, lemon juice, salt, and pepper. Whisk or shake well to blend the dressing.

  • 5

    Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 6

    Top the salad with the sliced grilled chicken. Serve immediately and enjoy the fresh, crunchy textures.