Grilled Chicken and Spinach 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Fresh baby spinach topped with herb-grilled chicken and sliced cucumbers, finished with a zesty lemon-dijon vinaigrette.

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NUTRITION

180kcal
Protein
14.3g
Fat
11.2g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

1.3 ounces Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup sliced Cucumber

60 grams Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 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 the internal temperature reaches 165°F, then slice into thin strips.

  • 3

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

  • 4

    Place the baby spinach in a large salad bowl and add the sliced cucumbers and halved cherry tomatoes.

  • 5

    Arrange the warm grilled chicken strips over the bed of vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.

Grilled Chicken and Spinach 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Fresh baby spinach topped with herb-grilled chicken and sliced cucumbers, finished with a zesty lemon-dijon vinaigrette.

NUTRITION

180kcal
Protein
14.3g
Fat
11.2g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

1.3 ounces Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup sliced Cucumber

60 grams Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 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 the internal temperature reaches 165°F, then slice into thin strips.

  • 3

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

  • 4

    Place the baby spinach in a large salad bowl and add the sliced cucumbers and halved cherry tomatoes.

  • 5

    Arrange the warm grilled chicken strips over the bed of vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.