Fresh Chopped Vegetable Salad with Creamy Feta and Briny Olives

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

Fresh Chopped Vegetable Salad with Creamy Feta and Briny Olives

YOUR SOLIN GENERATED RECIPE

Fresh Chopped Vegetable Salad with Creamy Feta and Briny Olives

A vibrant medley of crisp vegetables tossed with tender grilled chicken, creamy crumbled feta, and briny Kalamata olives, all dressed lightly with olive oil and lemon. This salad offers a refreshing burst of flavors and textures, perfect for a satisfying and nutritious meal.

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NUTRITION

429kcal
Protein
37.2g
Fat
20.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/4 cup crumbled Feta Cheese

1/4 cup Canned Chickpeas

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 cup Mixed Greens

6 Kalamata Olives

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning lightly with salt and pepper, then grill until fully cooked. Let it cool and slice into bite-sized pieces.

  • 2

    Rinse and drain the canned chickpeas if using, and set aside.

  • 3

    Wash and chop the cucumber, cherry tomatoes, red bell pepper, red onion, and mixed greens into uniform, bite-sized pieces.

  • 4

    In a large mixing bowl, combine the chopped vegetables with the mixed greens.

  • 5

    Add the sliced chicken, chickpeas, and crumbled feta cheese to the bowl.

  • 6

    Toss in the Kalamata olives.

  • 7

    Drizzle the extra virgin olive oil over the salad and gently toss everything together to mix evenly.

  • 8

    Serve immediately and enjoy this refreshing, protein-packed vegetable salad.

Fresh Chopped Vegetable Salad with Creamy Feta and Briny Olives

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

Fresh Chopped Vegetable Salad with Creamy Feta and Briny Olives

YOUR SOLIN GENERATED RECIPE

Fresh Chopped Vegetable Salad with Creamy Feta and Briny Olives

A vibrant medley of crisp vegetables tossed with tender grilled chicken, creamy crumbled feta, and briny Kalamata olives, all dressed lightly with olive oil and lemon. This salad offers a refreshing burst of flavors and textures, perfect for a satisfying and nutritious meal.

NUTRITION

429kcal
Protein
37.2g
Fat
20.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/4 cup crumbled Feta Cheese

1/4 cup Canned Chickpeas

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 cup Mixed Greens

6 Kalamata Olives

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning lightly with salt and pepper, then grill until fully cooked. Let it cool and slice into bite-sized pieces.

  • 2

    Rinse and drain the canned chickpeas if using, and set aside.

  • 3

    Wash and chop the cucumber, cherry tomatoes, red bell pepper, red onion, and mixed greens into uniform, bite-sized pieces.

  • 4

    In a large mixing bowl, combine the chopped vegetables with the mixed greens.

  • 5

    Add the sliced chicken, chickpeas, and crumbled feta cheese to the bowl.

  • 6

    Toss in the Kalamata olives.

  • 7

    Drizzle the extra virgin olive oil over the salad and gently toss everything together to mix evenly.

  • 8

    Serve immediately and enjoy this refreshing, protein-packed vegetable salad.