Grilled Chicken and Baby Spinach Salad with Papaya and Light Cheese

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

Grilled Chicken and Baby Spinach Salad with Papaya and Light Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Baby Spinach Salad with Papaya and Light Cheese

Tender grilled chicken breast tossed with fresh baby spinach and sweet papaya, finished with a creamy lemon-yogurt dressing and tangy crumbled feta.

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NUTRITION

377kcal
Protein
36.9g
Fat
17.2g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

2 cups Baby Spinach

1 cup cubed Papaya

1 ounce Low-fat Feta Cheese

2 tablespoons Non-fat Greek Yogurt

2.25 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 2

    Allow the chicken to rest for five minutes before slicing it into thin strips.

  • 3

    In a small mixing bowl whisk together the non-fat Greek yogurt, extra virgin olive oil, and a squeeze of fresh lemon juice to create a smooth dressing.

  • 4

    Place the fresh baby spinach in a large salad bowl and toss gently with half of the prepared yogurt dressing.

  • 5

    Arrange the sliced grilled chicken and cubed papaya over the bed of spinach.

  • 6

    Sprinkle the tangy crumbled feta cheese over the top and drizzle with the remaining dressing before serving.

Grilled Chicken and Baby Spinach Salad with Papaya and Light Cheese

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

Grilled Chicken and Baby Spinach Salad with Papaya and Light Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Baby Spinach Salad with Papaya and Light Cheese

Tender grilled chicken breast tossed with fresh baby spinach and sweet papaya, finished with a creamy lemon-yogurt dressing and tangy crumbled feta.

NUTRITION

377kcal
Protein
36.9g
Fat
17.2g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

2 cups Baby Spinach

1 cup cubed Papaya

1 ounce Low-fat Feta Cheese

2 tablespoons Non-fat Greek Yogurt

2.25 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 2

    Allow the chicken to rest for five minutes before slicing it into thin strips.

  • 3

    In a small mixing bowl whisk together the non-fat Greek yogurt, extra virgin olive oil, and a squeeze of fresh lemon juice to create a smooth dressing.

  • 4

    Place the fresh baby spinach in a large salad bowl and toss gently with half of the prepared yogurt dressing.

  • 5

    Arrange the sliced grilled chicken and cubed papaya over the bed of spinach.

  • 6

    Sprinkle the tangy crumbled feta cheese over the top and drizzle with the remaining dressing before serving.