Grilled Chicken Salad with Crunchy Vegetables

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

Grilled Chicken Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables

Enjoy a refreshing grilled chicken salad packed with crisp, colorful vegetables and a light avocado vinaigrette. This meal balances lean protein with vibrant crunch and creamy notes to delight your palate while keeping it clean and fulfilling.

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NUTRITION

309kcal
Protein
18.3g
Fat
21g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (approx. 50g)

2 cups Romaine Lettuce

1 medium quarter Cucumber (approx. 50g)

1 medium quarter Red Bell Pepper (approx. 30g)

1 medium half Carrot (approx. 30g)

Serving of Cherry Tomatoes (approx. 50g)

1 quarter Avocado (approx. 50g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked. Once done, allow it to rest for a few minutes before thinly slicing.

  • 4

    While the chicken is grilling, chop the romaine lettuce, cucumber, red bell pepper, carrot, and halve the cherry tomatoes. Place them in a large salad bowl.

  • 5

    Add the quartered avocado to the bowl.

  • 6

    In a small container, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a light vinaigrette.

  • 7

    Add the grilled chicken slices to the salad and drizzle the dressing over the top.

  • 8

    Gently toss everything together and serve immediately.

Grilled Chicken Salad with Crunchy Vegetables

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

Grilled Chicken Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables

Enjoy a refreshing grilled chicken salad packed with crisp, colorful vegetables and a light avocado vinaigrette. This meal balances lean protein with vibrant crunch and creamy notes to delight your palate while keeping it clean and fulfilling.

NUTRITION

309kcal
Protein
18.3g
Fat
21g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (approx. 50g)

2 cups Romaine Lettuce

1 medium quarter Cucumber (approx. 50g)

1 medium quarter Red Bell Pepper (approx. 30g)

1 medium half Carrot (approx. 30g)

Serving of Cherry Tomatoes (approx. 50g)

1 quarter Avocado (approx. 50g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 4-5 minutes per side until fully cooked. Once done, allow it to rest for a few minutes before thinly slicing.

  • 4

    While the chicken is grilling, chop the romaine lettuce, cucumber, red bell pepper, carrot, and halve the cherry tomatoes. Place them in a large salad bowl.

  • 5

    Add the quartered avocado to the bowl.

  • 6

    In a small container, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a light vinaigrette.

  • 7

    Add the grilled chicken slices to the salad and drizzle the dressing over the top.

  • 8

    Gently toss everything together and serve immediately.