Name: Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.56 oz Grilled Chicken Breast; 0.36 cup Canned Chickpeas; 2 cups Baby Spinach; 0.75 cup Cucumber; 0.5 cup Cherry Tomatoes; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 0.25 tbsp Sunflower Seeds

Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette

Tender grilled chicken and chickpeas are tossed with fresh baby spinach and a zesty lemon vinaigrette, then finished with a sprinkle of toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

13.8g

Fat

17.3g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

0.56 oz Grilled Chicken Breast

0.36 cup Canned Chickpeas

2 cups Baby Spinach

0.75 cup Cucumber

0.5 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

0.25 tbsp Sunflower Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.
2
Place the fresh baby spinach in a large salad bowl to create a nutrient-dense base.
3
Add the rinsed chickpeas, sliced cucumber, and halved cherry tomatoes on top of the spinach.
4
Slice the pre-grilled chicken breast into thin strips and arrange them over the salad.
5
Drizzle the lemon vinaigrette evenly over all the ingredients.
6
Sprinkle with toasted sunflower seeds to add a nutty crunch.
7
Toss the salad gently to coat the leaves and serve immediately.