Grilled Chicken Salad with Crunchy Greens 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 Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Greens and Lemon Vinaigrette

Enjoy a fresh and vibrant salad featuring tender grilled chicken steak paired with crisp mixed greens, delicate avocado slices, and a zesty lemon vinaigrette. This light yet satisfying meal perfectly balances lean protein and refreshing flavors for a nutritious lunch.

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NUTRITION

207kcal
Protein
27.6g
Fat
8.6g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (Chicken Steak)

2 cups Mixed Salad Greens

1 portion (approx. 1/8 of a medium) Avocado

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the mixed salad greens with the diced avocado.

  • 5

    In a small jar, combine the extra virgin olive oil and fresh lemon juice, then shake well to mix into a simple vinaigrette.

  • 6

    Drizzle the lemon vinaigrette over the salad, toss gently to combine, and top with sliced grilled chicken.

  • 7

    Serve immediately and enjoy your fresh, protein-packed lunch.

Grilled Chicken Salad with Crunchy Greens 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 Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Greens and Lemon Vinaigrette

Enjoy a fresh and vibrant salad featuring tender grilled chicken steak paired with crisp mixed greens, delicate avocado slices, and a zesty lemon vinaigrette. This light yet satisfying meal perfectly balances lean protein and refreshing flavors for a nutritious lunch.

NUTRITION

207kcal
Protein
27.6g
Fat
8.6g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (Chicken Steak)

2 cups Mixed Salad Greens

1 portion (approx. 1/8 of a medium) Avocado

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the mixed salad greens with the diced avocado.

  • 5

    In a small jar, combine the extra virgin olive oil and fresh lemon juice, then shake well to mix into a simple vinaigrette.

  • 6

    Drizzle the lemon vinaigrette over the salad, toss gently to combine, and top with sliced grilled chicken.

  • 7

    Serve immediately and enjoy your fresh, protein-packed lunch.