Name: Grilled Chicken Salad with Rucola, Cucumber, and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Fresh Rucola; 1/2 cup Sliced Cucumber; 1/2 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Salt and Pepper to taste

Grilled Chicken Salad with Rucola, Cucumber, and Carrots

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Rucola, Cucumber, and Carrots

Tender grilled chicken breast served over a bed of peppery rucola and fluffy quinoa, finished with a bright lemon vinaigrette and crisp shaved carrots.

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NUTRITION

Protein

32.5g

Fat

9.7g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Rucola

1/2 cup Sliced Cucumber

1/2 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Season the chicken breast with salt and pepper, then grill or sauté over medium heat until cooked through and golden.
2
While the chicken rests, prepare the base by combining the fresh rucola and cooked quinoa in a large bowl.
3
Add the sliced cucumber and shredded carrots to the salad base.
4
In a small jar or bowl, whisk together the olive oil and fresh lemon juice to create a light vinaigrette.
5
Slice the rested chicken breast into thin strips.
6
Drizzle the dressing over the salad, toss gently to coat, and top with the sliced chicken breast.