Grilled Chicken Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

Grilled chicken breast served over crisp mixed greens and sliced cucumbers, drizzled with a zesty lemon-herb vinaigrette for a bright, refreshing finish.

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NUTRITION

279kcal
Protein
34.0g
Fat
11.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

2 cups Mixed Salad Greens

1 cup Cucumber, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

5 Cherry Tomatoes

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes to lock in the juices before slicing into thin strips.

  • 4

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

  • 5

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

  • 6

    Add the sliced chicken to the salad and drizzle the lemon vinaigrette over the top before serving.

Grilled Chicken Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Cucumber and Lemon Vinaigrette

Grilled chicken breast served over crisp mixed greens and sliced cucumbers, drizzled with a zesty lemon-herb vinaigrette for a bright, refreshing finish.

NUTRITION

279kcal
Protein
34.0g
Fat
11.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

2 cups Mixed Salad Greens

1 cup Cucumber, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

5 Cherry Tomatoes

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes to lock in the juices before slicing into thin strips.

  • 4

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

  • 5

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

  • 6

    Add the sliced chicken to the salad and drizzle the lemon vinaigrette over the top before serving.