Grilled Chicken Breast Salad with Mixed Greens 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 Mixed Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of crisp mixed greens and garden vegetables, tossed in a bright and zesty lemon vinaigrette.

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NUTRITION

345kcal
Protein
36.5g
Fat
17.9g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

30g Avocado

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp 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 for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

  • 5

    Slice the grilled chicken into strips and place them on top of the greens.

  • 6

    Add the sliced avocado to the bowl and drizzle the lemon vinaigrette over the entire salad before serving.

Grilled Chicken Breast Salad with Mixed Greens 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 Mixed Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of crisp mixed greens and garden vegetables, tossed in a bright and zesty lemon vinaigrette.

NUTRITION

345kcal
Protein
36.5g
Fat
17.9g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

30g Avocado

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp 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 for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

  • 5

    Slice the grilled chicken into strips and place them on top of the greens.

  • 6

    Add the sliced avocado to the bowl and drizzle the lemon vinaigrette over the entire salad before serving.