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 in a vibrant, zesty lemon-dijon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
19.3g
Fat
17.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked.

  • 2

    Whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until the dressing is emulsified.

  • 3

    Place the fresh baby spinach in a large mixing bowl and top with the cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 4

    Slice the grilled chicken into thin strips and add it to the salad bowl.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure every leaf is coated in the bright dressing.

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 in a vibrant, zesty lemon-dijon vinaigrette.

NUTRITION

336kcal
Protein
19.3g
Fat
17.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon 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, then grill over medium-high heat until fully cooked.

  • 2

    Whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until the dressing is emulsified.

  • 3

    Place the fresh baby spinach in a large mixing bowl and top with the cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 4

    Slice the grilled chicken into thin strips and add it to the salad bowl.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure every leaf is coated in the bright dressing.