Name: Grilled Chicken Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.4 oz 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 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard; 1 tsp Toasted Sunflower Seeds

Grilled Chicken 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 Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and fiber-rich chickpeas tossed with garden-fresh vegetables in a zesty lemon-Dijon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

27.5g

Fat

14.6g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

2.4 oz 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 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

1 tsp Toasted Sunflower Seeds

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.
3
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.
4
Place the mixed greens in a large salad bowl and top with cherry tomatoes, cucumber slices, and rinsed chickpeas.
5
Add the sliced grilled chicken to the bowl.
6
Drizzle the lemon-Dijon vinaigrette over the salad and toss gently to coat all ingredients.
7
Garnish with toasted sunflower seeds for an added crunch and serve immediately.