Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

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

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh mixed greens and juicy mandarin oranges, finished with a bright and zesty citrus vinaigrette.

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NUTRITION

421kcal
Protein
41.2g
Fat
10.9g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Mandarin Orange segments

1/4 cup Sliced Cucumber

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Orange Juice

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through and juices run clear.

  • 3

    While the chicken rests, whisk together the olive oil, orange juice, and apple cider vinegar in a small bowl to create the vinaigrette.

  • 4

    In a large salad bowl, combine the fresh mixed greens, cooked quinoa, sliced cucumber, and diced bell pepper.

  • 5

    Slice the rested grilled chicken into thin strips and place them on top of the salad bed.

  • 6

    Add the fresh mandarin orange segments and drizzle the citrus vinaigrette over the entire dish before serving.

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

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

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh mixed greens and juicy mandarin oranges, finished with a bright and zesty citrus vinaigrette.

NUTRITION

421kcal
Protein
41.2g
Fat
10.9g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Mandarin Orange segments

1/4 cup Sliced Cucumber

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Orange Juice

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through and juices run clear.

  • 3

    While the chicken rests, whisk together the olive oil, orange juice, and apple cider vinegar in a small bowl to create the vinaigrette.

  • 4

    In a large salad bowl, combine the fresh mixed greens, cooked quinoa, sliced cucumber, and diced bell pepper.

  • 5

    Slice the rested grilled chicken into thin strips and place them on top of the salad bed.

  • 6

    Add the fresh mandarin orange segments and drizzle the citrus vinaigrette over the entire dish before serving.