Grilled Chicken 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 Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and fiber-rich chickpeas tossed with crisp cucumbers and cherry tomatoes in a zesty lemon-dijon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
31.9g
Fat
20.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Grilled Chicken Breast

1/3 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.

  • 4

    Combine the mixed greens, rinsed chickpeas, sliced cucumber, and halved cherry tomatoes in a large salad bowl.

  • 5

    Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.

  • 6

    Arrange the chicken strips over the salad and drizzle with the zesty lemon vinaigrette just before serving.

Grilled Chicken 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 Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and fiber-rich chickpeas tossed with crisp cucumbers and cherry tomatoes in a zesty lemon-dijon vinaigrette.

NUTRITION

402kcal
Protein
31.9g
Fat
20.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Grilled Chicken Breast

1/3 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.

  • 4

    Combine the mixed greens, rinsed chickpeas, sliced cucumber, and halved cherry tomatoes in a large salad bowl.

  • 5

    Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.

  • 6

    Arrange the chicken strips over the salad and drizzle with the zesty lemon vinaigrette just before serving.