Grilled Chicken Cucumber Salad

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

Grilled Chicken Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Cucumber Salad

Grilled chicken breast tossed with crisp cucumbers, red onion, and fresh dill in a bright lemon dressing for a refreshing, crunchy bite.

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NUTRITION

137kcal
Protein
13.9g
Fat
6.2g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1.45 ounces Grilled Chicken Breast

1 cup Cucumber, chopped

2 tablespoons Red Onion, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

    Season the chicken breast with a small pinch of salt and pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for five minutes before slicing into small bite-sized cubes.

  • 4

    Chop the cucumber into half-moons and thinly slice the red onion.

  • 5

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped dill to create the dressing.

  • 6

    Combine the grilled chicken, cucumber, and red onion in a medium salad bowl.

  • 7

    Drizzle the lemon-dill dressing over the salad and toss gently until all ingredients are evenly coated.

Grilled Chicken Cucumber Salad

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

Grilled Chicken Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Cucumber Salad

Grilled chicken breast tossed with crisp cucumbers, red onion, and fresh dill in a bright lemon dressing for a refreshing, crunchy bite.

NUTRITION

137kcal
Protein
13.9g
Fat
6.2g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1.45 ounces Grilled Chicken Breast

1 cup Cucumber, chopped

2 tablespoons Red Onion, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

    Season the chicken breast with a small pinch of salt and pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for five minutes before slicing into small bite-sized cubes.

  • 4

    Chop the cucumber into half-moons and thinly slice the red onion.

  • 5

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped dill to create the dressing.

  • 6

    Combine the grilled chicken, cucumber, and red onion in a medium salad bowl.

  • 7

    Drizzle the lemon-dill dressing over the salad and toss gently until all ingredients are evenly coated.