Name: Grilled Chicken Spinach Salad with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 ounces Grilled Chicken Breast; 0.5 cup Canned Chickpeas, rinsed; 2 cups Fresh Baby Spinach; 0.5 cup Sliced Cucumber; 0.5 cup Halved Cherry Tomatoes; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Spinach Salad with Chickpeas

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 Chickpeas

Tender grilled chicken and hearty chickpeas served over a bed of fresh baby spinach, drizzled with a bright lemon-herb vinaigrette for a crisp and refreshing finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

23.2g

Fat

17.8g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.5 cup Canned Chickpeas, rinsed

2 cups Fresh Baby Spinach

0.5 cup Sliced Cucumber

0.5 cup Halved Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until fully cooked, then slice into thin strips.
3
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is emulsified.
4
Place the fresh baby spinach in a large salad bowl as the base.
5
Layer the rinsed chickpeas, sliced cucumber, and cherry tomatoes over the spinach.
6
Top the salad with the warm grilled chicken strips.
7
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients before serving.