Grilled Chicken Salad with Mixed Greens and Chickpeas

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

Grilled Chicken Salad with Mixed Greens and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Chickpeas

Grilled chicken breast and chickpeas served over fresh mixed greens with a zesty lemon dressing and buttery avocado.

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NUTRITION

404kcal
Protein
32.1g
Fat
22.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Mixed Spring Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1/4 medium Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    Rinse and drain the canned chickpeas thoroughly to remove excess sodium.

  • 5

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

  • 6

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the dressing.

  • 7

    Toss the salad with the dressing, then top with the sliced chicken, chickpeas, and fresh avocado.

Grilled Chicken Salad with Mixed Greens and Chickpeas

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

Grilled Chicken Salad with Mixed Greens and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Chickpeas

Grilled chicken breast and chickpeas served over fresh mixed greens with a zesty lemon dressing and buttery avocado.

NUTRITION

404kcal
Protein
32.1g
Fat
22.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Mixed Spring Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1/4 medium Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    Rinse and drain the canned chickpeas thoroughly to remove excess sodium.

  • 5

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

  • 6

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the dressing.

  • 7

    Toss the salad with the dressing, then top with the sliced chicken, chickpeas, and fresh avocado.