Grilled Chicken Salad with Crunchy 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 Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

Enjoy a vibrant, fresh salad featuring tender grilled chicken paired with a medley of crunchy vegetables, all tossed in a zesty lemon vinaigrette. This light yet satisfying lunch hits the mark with balanced flavors and textures for a refreshing mid-day boost.

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NUTRITION

307kcal
Protein
19.5g
Fat
17g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1 cup Mixed Greens

1/4 cup sliced Cucumber

1/4 cup sliced Red Bell Pepper

1/4 cup shredded Carrot

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper, then grill for about 4-5 minutes per side or until fully cooked.

  • 3

    While the chicken is grilling, prepare the crunchy vegetables: slice the cucumber and red bell pepper, and shred the carrot.

  • 4

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

  • 5

    Whisk together the extra virgin olive oil, lemon juice, salt, and pepper in a small bowl to create the lemon vinaigrette.

  • 6

    Once the chicken is cooked, slice it thinly and add it to the salad.

  • 7

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

  • 8

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

Grilled Chicken Salad with Crunchy 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 Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

Enjoy a vibrant, fresh salad featuring tender grilled chicken paired with a medley of crunchy vegetables, all tossed in a zesty lemon vinaigrette. This light yet satisfying lunch hits the mark with balanced flavors and textures for a refreshing mid-day boost.

NUTRITION

307kcal
Protein
19.5g
Fat
17g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1 cup Mixed Greens

1/4 cup sliced Cucumber

1/4 cup sliced Red Bell Pepper

1/4 cup shredded Carrot

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper, then grill for about 4-5 minutes per side or until fully cooked.

  • 3

    While the chicken is grilling, prepare the crunchy vegetables: slice the cucumber and red bell pepper, and shred the carrot.

  • 4

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

  • 5

    Whisk together the extra virgin olive oil, lemon juice, salt, and pepper in a small bowl to create the lemon vinaigrette.

  • 6

    Once the chicken is cooked, slice it thinly and add it to the salad.

  • 7

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

  • 8

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