Name: Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Grilled Chicken Breast; 1/4 cup Canned Chickpeas, rinsed; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast sliced over a bed of mixed greens and protein-packed chickpeas, tossed in a zesty lemon-dijon dressing for a refreshing, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.7g

Fat

14g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, about 6 minutes per side.
3
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
4
Whisk the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified.
5
Combine the mixed greens, rinsed chickpeas, halved cherry tomatoes, and sliced cucumber in a large salad bowl.
6
Pour the lemon vinaigrette over the salad components and toss thoroughly to ensure even coating.
7
Arrange the sliced grilled chicken on top of the salad and enjoy immediately.