Grilled Chicken and Quinoa 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 Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken tossed with fluffy quinoa and crisp garden vegetables, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

313kcal
Protein
12.1g
Fat
22.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 cup Diced Cucumber

1/4 cup Cherry Tomatoes

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and chopped parsley in a small bowl to create the vinaigrette.

  • 2

    Slice the pre-grilled chicken breast into bite-sized strips.

  • 3

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 4

    Gently fold the chicken strips into the quinoa and vegetable mixture.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss until all ingredients are evenly coated.

  • 6

    Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Grilled Chicken and Quinoa 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 Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken tossed with fluffy quinoa and crisp garden vegetables, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

313kcal
Protein
12.1g
Fat
22.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 cup Diced Cucumber

1/4 cup Cherry Tomatoes

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and chopped parsley in a small bowl to create the vinaigrette.

  • 2

    Slice the pre-grilled chicken breast into bite-sized strips.

  • 3

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 4

    Gently fold the chicken strips into the quinoa and vegetable mixture.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss until all ingredients are evenly coated.

  • 6

    Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.