Grilled Chicken and Cucumber Salad with Lemon Vinaigrette

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

Grilled Chicken and Cucumber Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Cucumber Salad with Lemon Vinaigrette

Grilled chicken breast and cucumbers tossed in a bright lemon-dijon vinaigrette over peppery arugula, finished with a refreshing crunch.

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NUTRITION

171kcal
Protein
16.9g
Fat
8.8g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast, sliced

1 cup Cucumber, sliced

1 cup Arugula

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest for 5 minutes before slicing into thin strips

  • 3

    Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified

  • 4

    Combine the arugula and sliced cucumbers in a large mixing bowl

  • 5

    Drizzle half of the lemon vinaigrette over the greens and toss gently to coat

  • 6

    Top the salad with the grilled chicken strips and drizzle with the remaining dressing before serving

Grilled Chicken and Cucumber Salad with Lemon Vinaigrette

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

Grilled Chicken and Cucumber Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Cucumber Salad with Lemon Vinaigrette

Grilled chicken breast and cucumbers tossed in a bright lemon-dijon vinaigrette over peppery arugula, finished with a refreshing crunch.

NUTRITION

171kcal
Protein
16.9g
Fat
8.8g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast, sliced

1 cup Cucumber, sliced

1 cup Arugula

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon 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 until fully cooked, then let it rest for 5 minutes before slicing into thin strips

  • 3

    Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified

  • 4

    Combine the arugula and sliced cucumbers in a large mixing bowl

  • 5

    Drizzle half of the lemon vinaigrette over the greens and toss gently to coat

  • 6

    Top the salad with the grilled chicken strips and drizzle with the remaining dressing before serving