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

A refreshing and vibrant salad featuring tender grilled chicken paired with crisp, crunchy vegetables and drizzled with a zesty lemon vinaigrette. Perfect for a light lunch that delivers balanced macros and a burst of flavor.

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NUTRITION

257kcal
Protein
18.5g
Fat
15.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

1 cup Mixed Greens

1 quarter-cup Shredded Carrots

1 quarter-cup Sliced Cucumber

1 quarter-cup Sliced Red Bell Pepper

1 tablespoon Thinly Sliced Red Onion

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

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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 or until fully cooked, then let it rest.

  • 4

    In a large bowl, combine the mixed greens, shredded carrots, cucumber slices, red bell pepper, and red onion.

  • 5

    Slice the grilled chicken into strips and place on top of the salad.

  • 6

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.

  • 7

    Drizzle the lemon vinaigrette over the salad just before serving and toss gently to combine.

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

A refreshing and vibrant salad featuring tender grilled chicken paired with crisp, crunchy vegetables and drizzled with a zesty lemon vinaigrette. Perfect for a light lunch that delivers balanced macros and a burst of flavor.

NUTRITION

257kcal
Protein
18.5g
Fat
15.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

1 cup Mixed Greens

1 quarter-cup Shredded Carrots

1 quarter-cup Sliced Cucumber

1 quarter-cup Sliced Red Bell Pepper

1 tablespoon Thinly Sliced Red Onion

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

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 or until fully cooked, then let it rest.

  • 4

    In a large bowl, combine the mixed greens, shredded carrots, cucumber slices, red bell pepper, and red onion.

  • 5

    Slice the grilled chicken into strips and place on top of the salad.

  • 6

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.

  • 7

    Drizzle the lemon vinaigrette over the salad just before serving and toss gently to combine.