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.

Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette

Tender grilled chicken tossed with fresh baby spinach and protein-packed chickpeas, finished with a bright lemon-dijon vinaigrette and a sprinkle of nutty hemp seeds.

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NUTRITION

290kcal
Protein
17.7g
Fat
16.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.1 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Hemp Seeds

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PREPARATION

  • 1

    Grill the chicken breast until cooked through, then slice into thin strips.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified to create the dressing.

  • 3

    Combine the baby spinach, chickpeas, halved cherry tomatoes, and sliced cucumber in a large salad bowl.

  • 4

    Top the greens with the sliced grilled chicken strips.

  • 5

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

  • 6

    Sprinkle with hemp seeds before serving for a final nutty touch.

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.

Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas and Lemon Vinaigrette

Tender grilled chicken tossed with fresh baby spinach and protein-packed chickpeas, finished with a bright lemon-dijon vinaigrette and a sprinkle of nutty hemp seeds.

NUTRITION

290kcal
Protein
17.7g
Fat
16.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.1 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Hemp Seeds

PREPARATION

  • 1

    Grill the chicken breast until cooked through, then slice into thin strips.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified to create the dressing.

  • 3

    Combine the baby spinach, chickpeas, halved cherry tomatoes, and sliced cucumber in a large salad bowl.

  • 4

    Top the greens with the sliced grilled chicken strips.

  • 5

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

  • 6

    Sprinkle with hemp seeds before serving for a final nutty touch.