Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 ounce Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Arugula; 0.5 cup Sliced Cucumber; 0.5 cup Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Toasted Pepitas; 0.5 teaspoon Dijon Mustard

Grilled Chicken and Quinoa Salad with 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 and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with fresh arugula and vegetables in a zesty lemon dressing, finished with a sprinkle of toasted pepitas.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

16.9g

Fat

15g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Arugula

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Toasted Pepitas

0.5 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk the lemon juice, extra virgin olive oil, and Dijon mustard in a small bowl until the vinaigrette is well emulsified.
2
Place the fresh arugula in a large mixing bowl to serve as the salad base.
3
Add the cooked quinoa, sliced cucumber, and halved cherry tomatoes to the bowl with the arugula.
4
Slice the pre-grilled chicken breast into thin, bite-sized strips and add them to the salad mixture.
5
Drizzle the prepared lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
6
Garnish with the toasted pepitas for a light crunch and serve immediately.