YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Spinach Salad with Lemon Vinaigrette
A light and refreshing salad that balances delicate spinach and vine-ripened cherry tomatoes with tender, grilled chicken. Dressed in a zesty lemon vinaigrette, this dish is perfect for a quick, wholesome lunch that satisfies both flavor and nutritional goals.
INGREDIENTS
1.75 ounces Grilled Chicken Breast (approx. 50g)
2 cups Fresh Spinach (approx. 60g)
1/2 cup Cherry Tomatoes (halved, approx. 75g)
1/4 medium Cucumber (quartered, approx. 40g)
2/3 tablespoon Extra Virgin Olive Oil (approx. 9.3g)
1 teaspoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Prepare the grilled chicken breast in advance or grill it quickly until fully cooked and slice it into thin strips.
In a large bowl, combine the fresh spinach, halved cherry tomatoes, and quartered cucumber.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Top the salad with the sliced grilled chicken, serve immediately, and enjoy a refreshing and nutritious lunch.