Grilled Chicken and Crispy Veggie Salad with Lemon-Herb Vinaigrette

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

Grilled Chicken and Crispy Veggie Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crispy Veggie Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant plate featuring perfectly grilled chicken paired with a medley of crisp, fresh veggies dressed in a bright, tangy lemon-herb vinaigrette. The salad offers a satisfying crunch and a burst of citrus that ties every bite together for a nourishing, balanced meal.

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NUTRITION

363kcal
Protein
37.9g
Fat
17.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

6 Cherry Tomatoes

1/2 cup sliced Cucumber

1/2 medium Bell Pepper

1/8 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (optional: add a sprinkle of dried herbs if desired).

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, rinse and dry the mixed greens, halve the cherry tomatoes, slice the cucumber, and cut the bell pepper into strips. Thinly slice a small amount of red onion.

  • 5

    Prepare the lemon-herb vinaigrette by whisking together olive oil, lemon juice, and chopped fresh herbs.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the salad by placing mixed greens in a bowl, then adding the chopped vegetables.

  • 8

    Top with grilled chicken slices and drizzle the lemon-herb vinaigrette evenly over the salad.

  • 9

    Toss gently to combine and serve immediately.

Grilled Chicken and Crispy Veggie Salad with Lemon-Herb Vinaigrette

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

Grilled Chicken and Crispy Veggie Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crispy Veggie Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant plate featuring perfectly grilled chicken paired with a medley of crisp, fresh veggies dressed in a bright, tangy lemon-herb vinaigrette. The salad offers a satisfying crunch and a burst of citrus that ties every bite together for a nourishing, balanced meal.

NUTRITION

363kcal
Protein
37.9g
Fat
17.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

6 Cherry Tomatoes

1/2 cup sliced Cucumber

1/2 medium Bell Pepper

1/8 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (optional: add a sprinkle of dried herbs if desired).

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, rinse and dry the mixed greens, halve the cherry tomatoes, slice the cucumber, and cut the bell pepper into strips. Thinly slice a small amount of red onion.

  • 5

    Prepare the lemon-herb vinaigrette by whisking together olive oil, lemon juice, and chopped fresh herbs.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the salad by placing mixed greens in a bowl, then adding the chopped vegetables.

  • 8

    Top with grilled chicken slices and drizzle the lemon-herb vinaigrette evenly over the salad.

  • 9

    Toss gently to combine and serve immediately.