Grilled Chicken and Avocado 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 Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Tender grilled chicken and silky avocado slices served over a bed of fresh mixed greens, finished with a bright and zesty lemon-dijon vinaigrette.

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NUTRITION

226kcal
Protein
11.7g
Fat
17.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

30g Grilled Chicken Breast

45g Avocado

60g Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

30g Cherry Tomatoes

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill until fully cooked and slice into thin strips.

  • 2

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

  • 3

    Place the mixed greens in a serving bowl and top with the sliced chicken, avocado, and halved cherry tomatoes.

  • 4

    Drizzle the lemon-dijon vinaigrette over the salad and toss gently to coat all the ingredients.

  • 5

    Serve immediately while the chicken is warm and the greens are crisp.

Grilled Chicken and Avocado 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 Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Tender grilled chicken and silky avocado slices served over a bed of fresh mixed greens, finished with a bright and zesty lemon-dijon vinaigrette.

NUTRITION

226kcal
Protein
11.7g
Fat
17.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

30g Grilled Chicken Breast

45g Avocado

60g Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

30g Cherry Tomatoes

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill until fully cooked and slice into thin strips.

  • 2

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

  • 3

    Place the mixed greens in a serving bowl and top with the sliced chicken, avocado, and halved cherry tomatoes.

  • 4

    Drizzle the lemon-dijon vinaigrette over the salad and toss gently to coat all the ingredients.

  • 5

    Serve immediately while the chicken is warm and the greens are crisp.