Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and nutty chickpeas tossed with mixed greens and a zesty lemon vinaigrette, finished with a sprinkle of bright fresh parsley.

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NUTRITION

286kcal
Protein
19.1g
Fat
15.2g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes, halved

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until cooked through and slice into strips.

  • 3

    Place the mixed greens in a large salad bowl and add the sliced cucumber and halved cherry tomatoes.

  • 4

    Add the rinsed chickpeas and the grilled chicken strips to the bowl.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly before serving.

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and nutty chickpeas tossed with mixed greens and a zesty lemon vinaigrette, finished with a sprinkle of bright fresh parsley.

NUTRITION

286kcal
Protein
19.1g
Fat
15.2g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes, halved

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until cooked through and slice into strips.

  • 3

    Place the mixed greens in a large salad bowl and add the sliced cucumber and halved cherry tomatoes.

  • 4

    Add the rinsed chickpeas and the grilled chicken strips to the bowl.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly before serving.