Grilled Chicken and Veggie Salad with Lemon Vinaigrette

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

Grilled Chicken and Veggie Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Salad with Lemon Vinaigrette

Enjoy a light yet satisfying salad featuring succulent grilled chicken breast paired with a medley of crisp mixed greens and colorful veggies, all dressed in a zesty lemon vinaigrette. This refreshing lunch balances lean protein with a burst of natural flavors ideal for a clean eating plan.

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NUTRITION

318kcal
Protein
32.5g
Fat
17.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast (~100g)

2 cups Mixed Salad Greens (~85g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Cucumber Slices (~52g)

1/2 cup Grilled Red Bell Pepper (~46g)

1 tablespoon Olive Oil (~14g)

1 teaspoon Lemon Juice (~5g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until thoroughly cooked. Once done, let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and grilled red bell pepper strips.

  • 5

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

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to coat evenly.

  • 7

    Top the salad with sliced grilled chicken and serve immediately.

Grilled Chicken and Veggie Salad with Lemon Vinaigrette

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

Grilled Chicken and Veggie Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Salad with Lemon Vinaigrette

Enjoy a light yet satisfying salad featuring succulent grilled chicken breast paired with a medley of crisp mixed greens and colorful veggies, all dressed in a zesty lemon vinaigrette. This refreshing lunch balances lean protein with a burst of natural flavors ideal for a clean eating plan.

NUTRITION

318kcal
Protein
32.5g
Fat
17.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast (~100g)

2 cups Mixed Salad Greens (~85g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Cucumber Slices (~52g)

1/2 cup Grilled Red Bell Pepper (~46g)

1 tablespoon Olive Oil (~14g)

1 teaspoon Lemon Juice (~5g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until thoroughly cooked. Once done, let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and grilled red bell pepper strips.

  • 5

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

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to coat evenly.

  • 7

    Top the salad with sliced grilled chicken and serve immediately.