Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

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

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

Enjoy a refreshing and satisfying lunch with tender grilled chicken breast served atop a vibrant mix of crunchy vegetables. The zesty lemon vinaigrette ties the flavors together, offering a perfect balance of tangy, savory, and crispy textures.

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NUTRITION

335kcal
Protein
31.9g
Fat
14.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber, diced

1/2 cup Red Bell Pepper, sliced

1 medium Carrot, shredded

1/2 oz Feta Cheese, crumbled

1/4 Avocado, sliced

1 tbsp Lemon Juice

1 tsp Olive Oil

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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 (or preferred seasonings) and grill for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    In a large mixing bowl, combine mixed salad greens, cherry tomatoes, diced cucumber, red bell pepper slices, shredded carrot, and avocado slices.

  • 4

    In a small bowl, whisk together lemon juice and olive oil to create the vinaigrette.

  • 5

    Slice the grilled chicken breast into strips and add to the salad along with the crumbled feta cheese.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy your light, protein-packed lunch.

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

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

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

Enjoy a refreshing and satisfying lunch with tender grilled chicken breast served atop a vibrant mix of crunchy vegetables. The zesty lemon vinaigrette ties the flavors together, offering a perfect balance of tangy, savory, and crispy textures.

NUTRITION

335kcal
Protein
31.9g
Fat
14.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber, diced

1/2 cup Red Bell Pepper, sliced

1 medium Carrot, shredded

1/2 oz Feta Cheese, crumbled

1/4 Avocado, sliced

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (or preferred seasonings) and grill for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    In a large mixing bowl, combine mixed salad greens, cherry tomatoes, diced cucumber, red bell pepper slices, shredded carrot, and avocado slices.

  • 4

    In a small bowl, whisk together lemon juice and olive oil to create the vinaigrette.

  • 5

    Slice the grilled chicken breast into strips and add to the salad along with the crumbled feta cheese.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy your light, protein-packed lunch.