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

Grilled chicken breast served over fresh baby spinach and crisp cucumbers, tossed in a bright lemon vinaigrette for a refreshing, zesty finish.

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NUTRITION

268kcal
Protein
16.4g
Fat
19.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

30 grams Avocado

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked.

  • 2

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.

  • 3

    Place the baby spinach in a large salad bowl and top with sliced cucumbers and halved cherry tomatoes.

  • 4

    Slice the grilled chicken into thin strips and arrange them over the bed of greens.

  • 5

    Top the salad with sliced avocado and drizzle the lemon vinaigrette evenly over the top just before serving.

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

Grilled chicken breast served over fresh baby spinach and crisp cucumbers, tossed in a bright lemon vinaigrette for a refreshing, zesty finish.

NUTRITION

268kcal
Protein
16.4g
Fat
19.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

30 grams Avocado

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked.

  • 2

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.

  • 3

    Place the baby spinach in a large salad bowl and top with sliced cucumbers and halved cherry tomatoes.

  • 4

    Slice the grilled chicken into thin strips and arrange them over the bed of greens.

  • 5

    Top the salad with sliced avocado and drizzle the lemon vinaigrette evenly over the top just before serving.