Grilled Chicken Salad with Crunchy Vegetables 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 Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

Tender grilled chicken breast tossed with crisp cucumbers, peppers, and carrots in a zesty lemon-dijon vinaigrette, finished with a toasted sunflower seed crunch.

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NUTRITION

362kcal
Protein
38.7g
Fat
17.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Sliced Red Bell Pepper

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Dry Roasted Sunflower Seeds

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for 5 minutes before slicing into bite-sized strips.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumber, red bell pepper, and shredded carrots.

  • 5

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

  • 6

    Add the sliced chicken to the bowl of vegetables.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to coat.

  • 8

    Sprinkle with dry roasted sunflower seeds for a satisfying crunch.

Grilled Chicken Salad with Crunchy Vegetables 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 Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette

Tender grilled chicken breast tossed with crisp cucumbers, peppers, and carrots in a zesty lemon-dijon vinaigrette, finished with a toasted sunflower seed crunch.

NUTRITION

362kcal
Protein
38.7g
Fat
17.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Sliced Red Bell Pepper

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Dry Roasted Sunflower Seeds

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for 5 minutes before slicing into bite-sized strips.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumber, red bell pepper, and shredded carrots.

  • 5

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

  • 6

    Add the sliced chicken to the bowl of vegetables.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to coat.

  • 8

    Sprinkle with dry roasted sunflower seeds for a satisfying crunch.