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

Tender grilled chicken tossed with fluffy quinoa and crisp cucumbers in a zesty lemon vinaigrette with a bright, citrusy finish.

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NUTRITION

233kcal
Protein
16.8g
Fat
8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Fresh Spinach

0.25 cup Sliced Cucumber

3 Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked and slice into bite-sized pieces.

  • 2

    In a small bowl whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 3

    Combine the cooked quinoa, fresh spinach, sliced cucumber, and halved cherry tomatoes in a large mixing bowl.

  • 4

    Add the sliced grilled chicken to the salad base.

  • 5

    Drizzle the lemon vinaigrette over the top and toss gently to coat all ingredients.

  • 6

    Serve immediately while the chicken is warm and the greens are crisp.

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

Tender grilled chicken tossed with fluffy quinoa and crisp cucumbers in a zesty lemon vinaigrette with a bright, citrusy finish.

NUTRITION

233kcal
Protein
16.8g
Fat
8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Fresh Spinach

0.25 cup Sliced Cucumber

3 Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked and slice into bite-sized pieces.

  • 2

    In a small bowl whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 3

    Combine the cooked quinoa, fresh spinach, sliced cucumber, and halved cherry tomatoes in a large mixing bowl.

  • 4

    Add the sliced grilled chicken to the salad base.

  • 5

    Drizzle the lemon vinaigrette over the top and toss gently to coat all ingredients.

  • 6

    Serve immediately while the chicken is warm and the greens are crisp.