Grilled Chicken and Spinach 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Grilled chicken breast over fresh baby spinach and garden vegetables, finished with a zesty lemon-dijon vinaigrette.

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NUTRITION

259kcal
Protein
19.5g
Fat
16.4g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/4 Avocado

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 until the internal temperature reaches 165 degrees.

  • 3

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 4

    Toss the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 5

    Slice the warm grilled chicken into strips and arrange them over the bed of greens.

  • 6

    Top with the sliced avocado and drizzle the zesty lemon vinaigrette over the entire salad.

Grilled Chicken and Spinach 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Grilled chicken breast over fresh baby spinach and garden vegetables, finished with a zesty lemon-dijon vinaigrette.

NUTRITION

259kcal
Protein
19.5g
Fat
16.4g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/4 Avocado

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 until the internal temperature reaches 165 degrees.

  • 3

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 4

    Toss the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.

  • 5

    Slice the warm grilled chicken into strips and arrange them over the bed of greens.

  • 6

    Top with the sliced avocado and drizzle the zesty lemon vinaigrette over the entire salad.