Grilled Chicken Salad with Leafy Greens and Lemon Vinaigrette

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

Grilled Chicken Salad with Leafy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Leafy Greens and Lemon Vinaigrette

Grilled chicken breast sliced over a bed of fresh mixed greens and crisp vegetables, tossed in a zesty lemon-dijon vinaigrette for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

316kcal
Protein
20g
Fat
22.6g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

2 cups Mixed Leafy Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 cracked black pepper.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for 5 minutes, then slice into thin strips.

  • 4

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

  • 5

    Combine the mixed leafy greens, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 6

    Drizzle the lemon vinaigrette over the vegetables and toss gently to ensure every leaf is well coated.

  • 7

    Top the salad with the warm grilled chicken slices and serve immediately.

Grilled Chicken Salad with Leafy Greens and Lemon Vinaigrette

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

Grilled Chicken Salad with Leafy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Leafy Greens and Lemon Vinaigrette

Grilled chicken breast sliced over a bed of fresh mixed greens and crisp vegetables, tossed in a zesty lemon-dijon vinaigrette for a bright, citrusy finish.

NUTRITION

316kcal
Protein
20g
Fat
22.6g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

2 cups Mixed Leafy Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for 5 minutes, then slice into thin strips.

  • 4

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

  • 5

    Combine the mixed leafy greens, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 6

    Drizzle the lemon vinaigrette over the vegetables and toss gently to ensure every leaf is well coated.

  • 7

    Top the salad with the warm grilled chicken slices and serve immediately.