Grilled Chicken Taco Salad with Black Beans and Crunchy Veggies

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

Grilled Chicken Taco Salad with Black Beans and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Taco Salad with Black Beans and Crunchy Veggies

Enjoy a vibrant and fulfilling taco salad loaded with tender grilled chicken, hearty black beans, crisp veggies, and a zesty quinoa base. This colorful salad is finished with creamy avocado and a drizzle of olive oil, perfectly balancing flavors and textures for a satisfying lunch.

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NUTRITION

584kcal
Protein
40.3g
Fat
24.9g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Black Beans (canned, no salt added)

2 cups Romaine Lettuce

1/2 cup Red Bell Pepper (sliced)

1/4 medium Avocado

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

2 tbsp Tomato Salsa

1 Lime Wedge

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lime juice. Grill for about 4-5 minutes per side until fully cooked and nicely charred.

  • 3

    While the chicken is cooking, prepare the salad base by tossing romaine lettuce, red bell pepper slices, and black beans in a large bowl.

  • 4

    Add in the cooked quinoa to the mix for a nutritious, hearty texture.

  • 5

    Slice the grilled chicken into strips and place it over the salad.

  • 6

    Top with diced avocado and drizzle with extra virgin olive oil and tomato salsa.

  • 7

    Finish with a squeeze of lime from the lime wedge for an extra burst of fresh flavor.

  • 8

    Toss gently to combine and serve immediately.

Grilled Chicken Taco Salad with Black Beans and Crunchy Veggies

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

Grilled Chicken Taco Salad with Black Beans and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Taco Salad with Black Beans and Crunchy Veggies

Enjoy a vibrant and fulfilling taco salad loaded with tender grilled chicken, hearty black beans, crisp veggies, and a zesty quinoa base. This colorful salad is finished with creamy avocado and a drizzle of olive oil, perfectly balancing flavors and textures for a satisfying lunch.

NUTRITION

584kcal
Protein
40.3g
Fat
24.9g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Black Beans (canned, no salt added)

2 cups Romaine Lettuce

1/2 cup Red Bell Pepper (sliced)

1/4 medium Avocado

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

2 tbsp Tomato Salsa

1 Lime Wedge

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lime juice. Grill for about 4-5 minutes per side until fully cooked and nicely charred.

  • 3

    While the chicken is cooking, prepare the salad base by tossing romaine lettuce, red bell pepper slices, and black beans in a large bowl.

  • 4

    Add in the cooked quinoa to the mix for a nutritious, hearty texture.

  • 5

    Slice the grilled chicken into strips and place it over the salad.

  • 6

    Top with diced avocado and drizzle with extra virgin olive oil and tomato salsa.

  • 7

    Finish with a squeeze of lime from the lime wedge for an extra burst of fresh flavor.

  • 8

    Toss gently to combine and serve immediately.