Grilled Chicken and Quinoa 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 Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with garden vegetables in a zesty lemon dressing for a finish that is wonderfully crisp.

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NUTRITION

233kcal
Protein
16.8g
Fat
9.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.3 ounces Grilled Chicken Breast

0.33 cup Cooked Quinoa

2 cups Mixed Baby Greens

0.5 cup Cherry Tomatoes, halved

0.5 cup Sliced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk together the extra virgin olive oil, lemon juice, salt, and pepper in a small bowl to create the vinaigrette.

  • 2

    Place the mixed baby greens into a large serving bowl as the base of the salad.

  • 3

    Layer the cooked quinoa, sliced cucumber, and halved cherry tomatoes over the greens.

  • 4

    Slice the grilled chicken breast into strips and arrange them on top of the vegetables.

  • 5

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

Grilled Chicken and Quinoa 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 Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with garden vegetables in a zesty lemon dressing for a finish that is wonderfully crisp.

NUTRITION

233kcal
Protein
16.8g
Fat
9.5g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.3 ounces Grilled Chicken Breast

0.33 cup Cooked Quinoa

2 cups Mixed Baby Greens

0.5 cup Cherry Tomatoes, halved

0.5 cup Sliced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk together the extra virgin olive oil, lemon juice, salt, and pepper in a small bowl to create the vinaigrette.

  • 2

    Place the mixed baby greens into a large serving bowl as the base of the salad.

  • 3

    Layer the cooked quinoa, sliced cucumber, and halved cherry tomatoes over the greens.

  • 4

    Slice the grilled chicken breast into strips and arrange them on top of the vegetables.

  • 5

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