Grilled Chicken and Spinach Pasta 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 Pasta Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Pasta Salad with Lemon Vinaigrette

Grilled chicken and whole wheat penne tossed with fresh baby spinach and garden vegetables in a bright lemon-herb vinaigrette, finished with a zesty citrus zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
34.5g
Fat
9.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1.25 ounces Whole Wheat Penne

2 cups Baby Spinach

1.1 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the whole wheat penne in boiling water according to package directions until al dente, then drain and rinse with cold water.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat until fully cooked and slice into bite-sized strips.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the dressing.

  • 4

    Place the fresh baby spinach, halved cherry tomatoes, and sliced cucumber into a large mixing bowl.

  • 5

    Add the cooled pasta and grilled chicken to the bowl with the vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.

Grilled Chicken and Spinach Pasta 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 Pasta Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Pasta Salad with Lemon Vinaigrette

Grilled chicken and whole wheat penne tossed with fresh baby spinach and garden vegetables in a bright lemon-herb vinaigrette, finished with a zesty citrus zing.

NUTRITION

347kcal
Protein
34.5g
Fat
9.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1.25 ounces Whole Wheat Penne

2 cups Baby Spinach

1.1 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Cook the whole wheat penne in boiling water according to package directions until al dente, then drain and rinse with cold water.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat until fully cooked and slice into bite-sized strips.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the dressing.

  • 4

    Place the fresh baby spinach, halved cherry tomatoes, and sliced cucumber into a large mixing bowl.

  • 5

    Add the cooled pasta and grilled chicken to the bowl with the vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.