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 and light grilled chicken salad packed with crisp mixed vegetables and a zesty lemon vinaigrette. This bright and balanced meal features tender, grilled chicken paired with an assortment of garden-fresh greens, red bell pepper, and cucumber, all tossed in a smooth, citrus-infused dressing.

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NUTRITION

318kcal
Protein
21.8g
Fat
23.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces grilled Chicken Breast (approx. 70g)

1 cup Mixed Salad Greens (approx. 50g)

Half a medium Red Bell Pepper, sliced (approx. 60g)

1/4 cup sliced Cucumber (approx. 40g)

1.5 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill it over medium-high heat until fully cooked and its internal temperature reaches 165°F, about 6-7 minutes per side. Allow it to rest before slicing into thin strips.

  • 3

    In a large bowl, combine the mixed salad greens, sliced red bell pepper, and cucumber.

  • 4

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

  • 5

    Place the sliced chicken over the vegetables. Drizzle the lemon vinaigrette evenly over the salad.

  • 6

    Toss gently to incorporate all ingredients and serve immediately.

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 and light grilled chicken salad packed with crisp mixed vegetables and a zesty lemon vinaigrette. This bright and balanced meal features tender, grilled chicken paired with an assortment of garden-fresh greens, red bell pepper, and cucumber, all tossed in a smooth, citrus-infused dressing.

NUTRITION

318kcal
Protein
21.8g
Fat
23.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces grilled Chicken Breast (approx. 70g)

1 cup Mixed Salad Greens (approx. 50g)

Half a medium Red Bell Pepper, sliced (approx. 60g)

1/4 cup sliced Cucumber (approx. 40g)

1.5 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill it over medium-high heat until fully cooked and its internal temperature reaches 165°F, about 6-7 minutes per side. Allow it to rest before slicing into thin strips.

  • 3

    In a large bowl, combine the mixed salad greens, sliced red bell pepper, and cucumber.

  • 4

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

  • 5

    Place the sliced chicken over the vegetables. Drizzle the lemon vinaigrette evenly over the salad.

  • 6

    Toss gently to incorporate all ingredients and serve immediately.