Grilled Chicken Breast Salad with Mixed Greens and Chickpeas

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

Grilled Chicken Breast Salad with Mixed Greens and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens and Chickpeas

Tender grilled chicken and chickpeas tossed with mixed greens and a lemon-herb dressing for a bright, zesty finish.

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NUTRITION

354kcal
Protein
43.3g
Fat
10.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/3 cup Chickpeas, rinsed and drained

2 cups Mixed Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Allow the chicken to rest for 5 minutes before slicing into thin strips.

  • 4

    In a large salad bowl, combine the mixed greens, chickpeas, halved cherry tomatoes, and sliced cucumber.

  • 5

    Whisk together the olive oil and lemon juice in a small jar or bowl to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad, toss well to coat, and top with the warm grilled chicken strips.

Grilled Chicken Breast Salad with Mixed Greens and Chickpeas

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

Grilled Chicken Breast Salad with Mixed Greens and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens and Chickpeas

Tender grilled chicken and chickpeas tossed with mixed greens and a lemon-herb dressing for a bright, zesty finish.

NUTRITION

354kcal
Protein
43.3g
Fat
10.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/3 cup Chickpeas, rinsed and drained

2 cups Mixed Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Allow the chicken to rest for 5 minutes before slicing into thin strips.

  • 4

    In a large salad bowl, combine the mixed greens, chickpeas, halved cherry tomatoes, and sliced cucumber.

  • 5

    Whisk together the olive oil and lemon juice in a small jar or bowl to create the vinaigrette.

  • 6

    Drizzle the dressing over the salad, toss well to coat, and top with the warm grilled chicken strips.