Grilled Chicken and Spinach 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, drizzled with a bright and zesty lemon vinaigrette.

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NUTRITION

231kcal
Protein
16g
Fat
15.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup sliced Cucumber

0.5 cup Cherry Tomatoes

0.5 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 the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Add the baby spinach, sliced cucumbers, and halved cherry tomatoes to a large salad bowl.

  • 5

    Place the sliced grilled chicken on top of the vegetable bed.

  • 6

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

Grilled Chicken and Spinach 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, drizzled with a bright and zesty lemon vinaigrette.

NUTRITION

231kcal
Protein
16g
Fat
15.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup sliced Cucumber

0.5 cup Cherry Tomatoes

0.5 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 the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Add the baby spinach, sliced cucumbers, and halved cherry tomatoes to a large salad bowl.

  • 5

    Place the sliced grilled chicken on top of the vegetable bed.

  • 6

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