Grilled Chicken Salad with Crunchy Cabbage 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 Crunchy Cabbage and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Cabbage and Lemon Vinaigrette

A refreshing and zesty salad featuring delicate slices of grilled chicken atop a bed of crisp cabbage, baby spinach, and juicy cherry tomatoes. Finished with a vibrant lemon vinaigrette and a hint of quinoa for a satisfying crunch, this salad delivers bright flavors and a balanced, healthful bite perfect for a midday meal.

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NUTRITION

330kcal
Protein
22.7g
Fat
16.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1 cup Baby Spinach

1 cup Shredded Green Cabbage

0.5 cup Cherry Tomatoes

0.25 cup Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Lemon Juice

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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 (optional) and grill for about 4-5 minutes per side until fully cooked. Once done, slice into thin strips.

  • 3

    In a large bowl, combine the baby spinach, shredded cabbage, and halved cherry tomatoes.

  • 4

    Add the cooked quinoa to the salad mixture.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette.

  • 6

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

  • 7

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

Grilled Chicken Salad with Crunchy Cabbage 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 Crunchy Cabbage and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Cabbage and Lemon Vinaigrette

A refreshing and zesty salad featuring delicate slices of grilled chicken atop a bed of crisp cabbage, baby spinach, and juicy cherry tomatoes. Finished with a vibrant lemon vinaigrette and a hint of quinoa for a satisfying crunch, this salad delivers bright flavors and a balanced, healthful bite perfect for a midday meal.

NUTRITION

330kcal
Protein
22.7g
Fat
16.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

1 cup Baby Spinach

1 cup Shredded Green Cabbage

0.5 cup Cherry Tomatoes

0.25 cup Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill for about 4-5 minutes per side until fully cooked. Once done, slice into thin strips.

  • 3

    In a large bowl, combine the baby spinach, shredded cabbage, and halved cherry tomatoes.

  • 4

    Add the cooked quinoa to the salad mixture.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette.

  • 6

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

  • 7

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