Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

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

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

Enjoy a refreshing and flavorful chopped chicken salad featuring tender breast pieces tossed with crisp romaine lettuce, cucumber, red bell pepper, and shredded carrots. This salad is dressed in a zesty lemon vinaigrette that heightens the natural freshness of the veggies. While salmon was mentioned, it didn’t fit the classic profile of this balanced, crunchy salad, so we kept it focused on lean chicken and garden-fresh vegetables for a light yet satisfying lunch.

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NUTRITION

289kcal
Protein
14.2g
Fat
22.1g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast (40g)

2 cups chopped Romaine Lettuce (100g)

1/4 cup chopped Cucumber (40g)

1/4 cup chopped Red Bell Pepper (38g)

1/4 cup shredded Carrot (25g)

1.5 tbsp Extra Virgin Olive Oil (33g)

1 tsp Lemon Juice (5g)

1/2 tsp Dijon Mustard (2.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chopped romaine lettuce, cucumber, red bell pepper, and shredded carrot in a large salad bowl.

  • 3

    Add the pre-cooked, chopped chicken breast to the vegetables.

  • 4

    Drizzle the lemon vinaigrette evenly over the salad.

  • 5

    Toss the salad gently until all ingredients are lightly coated with the dressing.

  • 6

    Serve immediately and enjoy a fresh, crunchy, and tangy lunch.

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

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

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

Enjoy a refreshing and flavorful chopped chicken salad featuring tender breast pieces tossed with crisp romaine lettuce, cucumber, red bell pepper, and shredded carrots. This salad is dressed in a zesty lemon vinaigrette that heightens the natural freshness of the veggies. While salmon was mentioned, it didn’t fit the classic profile of this balanced, crunchy salad, so we kept it focused on lean chicken and garden-fresh vegetables for a light yet satisfying lunch.

NUTRITION

289kcal
Protein
14.2g
Fat
22.1g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Chicken Breast (40g)

2 cups chopped Romaine Lettuce (100g)

1/4 cup chopped Cucumber (40g)

1/4 cup chopped Red Bell Pepper (38g)

1/4 cup shredded Carrot (25g)

1.5 tbsp Extra Virgin Olive Oil (33g)

1 tsp Lemon Juice (5g)

1/2 tsp Dijon Mustard (2.5g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chopped romaine lettuce, cucumber, red bell pepper, and shredded carrot in a large salad bowl.

  • 3

    Add the pre-cooked, chopped chicken breast to the vegetables.

  • 4

    Drizzle the lemon vinaigrette evenly over the salad.

  • 5

    Toss the salad gently until all ingredients are lightly coated with the dressing.

  • 6

    Serve immediately and enjoy a fresh, crunchy, and tangy lunch.