Grilled Chicken Spinach Salad with Quinoa 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 Quinoa and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

325kcal
Protein
16.7g
Fat
20.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Grill the chicken breast until the internal temperature reaches 165°F, then slice it into thin strips.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

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

  • 4

    In a large salad bowl, combine the baby spinach, cooked quinoa, sliced cucumber, and halved cherry tomatoes.

  • 5

    Add the sliced grilled chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss the salad gently until all ingredients are lightly coated in the dressing and serve immediately.

Grilled Chicken Spinach Salad with Quinoa 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 Quinoa and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon vinaigrette.

NUTRITION

325kcal
Protein
16.7g
Fat
20.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Grill the chicken breast until the internal temperature reaches 165°F, then slice it into thin strips.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

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

  • 4

    In a large salad bowl, combine the baby spinach, cooked quinoa, sliced cucumber, and halved cherry tomatoes.

  • 5

    Add the sliced grilled chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss the salad gently until all ingredients are lightly coated in the dressing and serve immediately.