Grilled Chicken Breast Salad with Buckwheat, Lettuce, Tomato, and Cucumber

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

Grilled Chicken Breast Salad with Buckwheat, Lettuce, Tomato, and Cucumber

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Buckwheat, Lettuce, Tomato, and Cucumber

Enjoy a refreshing and well-balanced salad featuring tender grilled chicken breast paired with nutty buckwheat and crisp garden vegetables. Finished with a light olive oil lemon dressing and a dollop of low-fat cottage cheese, this salad melds vibrant textures and flavors for a satisfying, low-calorie meal.

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NUTRITION

389kcal
Protein
42.4g
Fat
12.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast

0.5 cup cooked Buckwheat

1 cup Romaine Lettuce

1 medium Tomato

0.5 cup diced Cucumber

1.5 tsp Extra Virgin Olive Oil

0.33 cup Low-Fat Cottage Cheese

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and lightly charred. Once done, let it rest for 5 minutes before slicing.

  • 3

    While the chicken is grilling, prepare the salad base by combining chopped romaine lettuce, diced tomato, and diced cucumber in a large bowl.

  • 4

    Add the cooked buckwheat to the salad bowl.

  • 5

    In a small bowl, whisk together extra virgin olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to combine.

  • 7

    Top the salad with sliced grilled chicken and dollop the low-fat cottage cheese evenly over the top.

  • 8

    Serve immediately and enjoy your nutrient-packed, refreshing lunch.

Grilled Chicken Breast Salad with Buckwheat, Lettuce, Tomato, and Cucumber

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

Grilled Chicken Breast Salad with Buckwheat, Lettuce, Tomato, and Cucumber

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Buckwheat, Lettuce, Tomato, and Cucumber

Enjoy a refreshing and well-balanced salad featuring tender grilled chicken breast paired with nutty buckwheat and crisp garden vegetables. Finished with a light olive oil lemon dressing and a dollop of low-fat cottage cheese, this salad melds vibrant textures and flavors for a satisfying, low-calorie meal.

NUTRITION

389kcal
Protein
42.4g
Fat
12.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast

0.5 cup cooked Buckwheat

1 cup Romaine Lettuce

1 medium Tomato

0.5 cup diced Cucumber

1.5 tsp Extra Virgin Olive Oil

0.33 cup Low-Fat Cottage Cheese

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and lightly charred. Once done, let it rest for 5 minutes before slicing.

  • 3

    While the chicken is grilling, prepare the salad base by combining chopped romaine lettuce, diced tomato, and diced cucumber in a large bowl.

  • 4

    Add the cooked buckwheat to the salad bowl.

  • 5

    In a small bowl, whisk together extra virgin olive oil and lemon juice with a pinch of salt and pepper to create a light dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to combine.

  • 7

    Top the salad with sliced grilled chicken and dollop the low-fat cottage cheese evenly over the top.

  • 8

    Serve immediately and enjoy your nutrient-packed, refreshing lunch.