Grilled Chicken and Mixed Greens Salad with Quinoa

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

Grilled Chicken and Mixed Greens Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Mixed Greens Salad with Quinoa

Tender grilled chicken and fluffy quinoa served over a crisp bed of mixed greens, finished with a dollop of creamy lemon-herb yogurt dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
20.6g
Fat
22.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

3 cups Mixed Greens

1 tablespoon Non-fat Greek Yogurt

1/4 medium Avocado

1 tablespoon Olive Oil

0.5 cup sliced Cucumber

0.5 cup Cherry Tomatoes

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until the internal temperature reaches 165°F.

  • 2

    Allow the chicken to rest for five minutes before slicing it into thin strips.

  • 3

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and half of the olive oil until smooth to create the dressing.

  • 4

    In a large salad bowl, combine the mixed greens, cucumber, and cherry tomatoes, tossing them with the remaining olive oil.

  • 5

    Add the cooked quinoa and sliced avocado to the bowl, then top with the grilled chicken strips.

  • 6

    Drizzle the creamy lemon-yogurt dressing over the top and serve immediately.

Grilled Chicken and Mixed Greens Salad with Quinoa

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

Grilled Chicken and Mixed Greens Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Mixed Greens Salad with Quinoa

Tender grilled chicken and fluffy quinoa served over a crisp bed of mixed greens, finished with a dollop of creamy lemon-herb yogurt dressing.

NUTRITION

443kcal
Protein
20.6g
Fat
22.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

3 cups Mixed Greens

1 tablespoon Non-fat Greek Yogurt

1/4 medium Avocado

1 tablespoon Olive Oil

0.5 cup sliced Cucumber

0.5 cup Cherry Tomatoes

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until the internal temperature reaches 165°F.

  • 2

    Allow the chicken to rest for five minutes before slicing it into thin strips.

  • 3

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and half of the olive oil until smooth to create the dressing.

  • 4

    In a large salad bowl, combine the mixed greens, cucumber, and cherry tomatoes, tossing them with the remaining olive oil.

  • 5

    Add the cooked quinoa and sliced avocado to the bowl, then top with the grilled chicken strips.

  • 6

    Drizzle the creamy lemon-yogurt dressing over the top and serve immediately.