Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over fresh baby spinach and cucumbers, finished with a zesty lemon vinaigrette and buttery avocado.

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NUTRITION

217kcal
Protein
16.6g
Fat
13g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

1 oz Avocado

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dijon Mustard

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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 until fully cooked through.

  • 3

    Let the chicken rest for a few minutes before slicing into thin strips.

  • 4

    Whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 5

    Arrange the baby spinach in a serving bowl and top with cherry tomatoes, sliced cucumbers, and avocado.

  • 6

    Place the sliced chicken on top of the greens.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to coat.

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over fresh baby spinach and cucumbers, finished with a zesty lemon vinaigrette and buttery avocado.

NUTRITION

217kcal
Protein
16.6g
Fat
13g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

1 oz Avocado

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until fully cooked through.

  • 3

    Let the chicken rest for a few minutes before slicing into thin strips.

  • 4

    Whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 5

    Arrange the baby spinach in a serving bowl and top with cherry tomatoes, sliced cucumbers, and avocado.

  • 6

    Place the sliced chicken on top of the greens.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to coat.