Name: Grilled Chicken Spinach Salad with Cucumber and Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Grilled Chicken Breast, sliced; 1 Large Hard-boiled Egg; 2 cups Baby Spinach; 1/2 cup Sliced Cucumber; 2 tablespoons Sliced Almonds; 2 tablespoons Plain Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Fresh Lemon Juice

Grilled Chicken Spinach Salad with Cucumber and Almonds

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Cucumber and Almonds

Tender grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, finished with a creamy lemon-yogurt dressing and toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.7g

Fat

22g

Carbs

9.5g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Grilled Chicken Breast, sliced

1 Large Hard-boiled Egg

2 cups Baby Spinach

1/2 cup Sliced Cucumber

2 tablespoons Sliced Almonds

2 tablespoons Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with salt and pepper then grill over medium-high heat until cooked through and let it rest before slicing.
2
Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and halving.
3
In a small bowl, whisk together the Greek yogurt, olive oil, and lemon juice to create a smooth and creamy dressing.
4
Lightly toast the sliced almonds in a dry pan over medium heat until they become fragrant and golden brown.
5
Arrange the fresh baby spinach in a large bowl and top with the sliced cucumber, grilled chicken, and hard-boiled egg.
6
Drizzle the yogurt dressing over the salad and garnish with the toasted almonds for a satisfying crunch.