Grilled Chicken Spinach Salad with White Beans

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

Grilled Chicken Spinach Salad with White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with White Beans

Grilled chicken and creamy cannellini beans tossed with fresh baby spinach and a zesty lemon vinaigrette.

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NUTRITION

245kcal
Protein
16.3g
Fat
12g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces Grilled Chicken Breast

1/4 cup Cannellini Beans

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

3/4 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F, then slice it into thin strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a pinch of dried oregano to create the vinaigrette.

  • 4

    Place the baby spinach, rinsed cannellini beans, sliced cucumbers, and halved cherry tomatoes in a large salad bowl.

  • 5

    Add the sliced grilled chicken on top of the greens and vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Grilled Chicken Spinach Salad with White Beans

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

Grilled Chicken Spinach Salad with White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with White Beans

Grilled chicken and creamy cannellini beans tossed with fresh baby spinach and a zesty lemon vinaigrette.

NUTRITION

245kcal
Protein
16.3g
Fat
12g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces Grilled Chicken Breast

1/4 cup Cannellini Beans

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

3/4 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F, then slice it into thin strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a pinch of dried oregano to create the vinaigrette.

  • 4

    Place the baby spinach, rinsed cannellini beans, sliced cucumbers, and halved cherry tomatoes in a large salad bowl.

  • 5

    Add the sliced grilled chicken on top of the greens and vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.