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

Tender grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, tossed in a zesty lemon-dijon vinaigrette.

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NUTRITION

198kcal
Protein
19g
Fat
10.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp 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 for 5-6 minutes per side until fully cooked through.

  • 3

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

  • 4

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

  • 5

    Slice the grilled chicken into thin strips and arrange them over the prepared salad greens.

  • 6

    Drizzle the zesty lemon vinaigrette over the top and toss gently to combine 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

Tender grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, tossed in a zesty lemon-dijon vinaigrette.

NUTRITION

198kcal
Protein
19g
Fat
10.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp 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 for 5-6 minutes per side until fully cooked through.

  • 3

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

  • 4

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

  • 5

    Slice the grilled chicken into thin strips and arrange them over the prepared salad greens.

  • 6

    Drizzle the zesty lemon vinaigrette over the top and toss gently to combine before serving.