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

Grilled chicken breast and creamy avocado slices served over a bed of crisp mixed greens with a bright, zesty lemon vinaigrette.

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NUTRITION

250kcal
Protein
16.3g
Fat
16.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/3 medium Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Arrange the mixed greens in a large serving bowl and top with halved cherry tomatoes and sliced cucumbers.

  • 5

    Add the sliced grilled chicken and the avocado wedges to the salad base.

  • 6

    Drizzle the lemon vinaigrette over the top and toss gently to coat all ingredients before serving.

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

Grilled chicken breast and creamy avocado slices served over a bed of crisp mixed greens with a bright, zesty lemon vinaigrette.

NUTRITION

250kcal
Protein
16.3g
Fat
16.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/3 medium Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Arrange the mixed greens in a large serving bowl and top with halved cherry tomatoes and sliced cucumbers.

  • 5

    Add the sliced grilled chicken and the avocado wedges to the salad base.

  • 6

    Drizzle the lemon vinaigrette over the top and toss gently to coat all ingredients before serving.