Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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

Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

A vibrant bowl of fluffy quinoa and tender grilled chicken tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with a bright and citrusy aroma.

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NUTRITION

230kcal
Protein
14.8g
Fat
11.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast, diced

1/3 cup Cooked Quinoa

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cucumber, diced

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PREPARATION

  • 1

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt and black pepper to create the vinaigrette.

  • 2

    Place the fresh baby spinach in a large salad bowl as the base.

  • 3

    Add the cooked quinoa, diced cucumber, and grilled chicken breast on top of the spinach.

  • 4

    Drizzle the lemon vinaigrette over the salad components.

  • 5

    Toss gently to combine all ingredients until the spinach is lightly coated and the flavors are well distributed.

  • 6

    Serve immediately while the chicken is warm or chilled as a refreshing meal prep option.

Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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

Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

A vibrant bowl of fluffy quinoa and tender grilled chicken tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with a bright and citrusy aroma.

NUTRITION

230kcal
Protein
14.8g
Fat
11.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast, diced

1/3 cup Cooked Quinoa

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cucumber, diced

PREPARATION

  • 1

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt and black pepper to create the vinaigrette.

  • 2

    Place the fresh baby spinach in a large salad bowl as the base.

  • 3

    Add the cooked quinoa, diced cucumber, and grilled chicken breast on top of the spinach.

  • 4

    Drizzle the lemon vinaigrette over the salad components.

  • 5

    Toss gently to combine all ingredients until the spinach is lightly coated and the flavors are well distributed.

  • 6

    Serve immediately while the chicken is warm or chilled as a refreshing meal prep option.