Grilled Chicken and Crunchy Veggie Salad with Creamy Herb Dressing

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

Grilled Chicken and Crunchy Veggie Salad with Creamy Herb Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crunchy Veggie Salad with Creamy Herb Dressing

Enjoy a vibrant blend of grilled chicken breast paired with a medley of crisp vegetables and a smooth, tangy herb dressing. This salad is refreshingly light yet packed with flavor, perfect for any meal of the day.

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NUTRITION

332kcal
Protein
45g
Fat
9.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Baby Spinach

1/2 cup Cucumber slices

1 cup Cherry Tomatoes

1/2 cup Red Bell Pepper slices

1/4 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, combine the baby spinach, cucumber slices, cherry tomatoes, red bell pepper slices, and shredded carrots in a large mixing bowl.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, and finely chopped fresh herbs until smooth.

  • 6

    Once the chicken is cooked, allow it to rest for a few minutes before slicing into strips.

  • 7

    Top the mixed greens with the grilled chicken slices and drizzle the creamy herb dressing evenly over the salad.

  • 8

    Toss gently and serve immediately.

Grilled Chicken and Crunchy Veggie Salad with Creamy Herb Dressing

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

Grilled Chicken and Crunchy Veggie Salad with Creamy Herb Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crunchy Veggie Salad with Creamy Herb Dressing

Enjoy a vibrant blend of grilled chicken breast paired with a medley of crisp vegetables and a smooth, tangy herb dressing. This salad is refreshingly light yet packed with flavor, perfect for any meal of the day.

NUTRITION

332kcal
Protein
45g
Fat
9.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Baby Spinach

1/2 cup Cucumber slices

1 cup Cherry Tomatoes

1/2 cup Red Bell Pepper slices

1/4 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, combine the baby spinach, cucumber slices, cherry tomatoes, red bell pepper slices, and shredded carrots in a large mixing bowl.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, and finely chopped fresh herbs until smooth.

  • 6

    Once the chicken is cooked, allow it to rest for a few minutes before slicing into strips.

  • 7

    Top the mixed greens with the grilled chicken slices and drizzle the creamy herb dressing evenly over the salad.

  • 8

    Toss gently and serve immediately.