Grilled Chicken and Quinoa 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 Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and juicy tomatoes in a zesty lemon-dijon vinaigrette for a bright, citrusy finish.

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NUTRITION

286kcal
Protein
12.7g
Fat
19.5g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Place the fresh baby spinach in a large salad bowl as the base.

  • 3

    Add the cooked quinoa, sliced cucumbers, and halved cherry tomatoes on top of the greens.

  • 4

    Slice the grilled chicken breast into thin strips and add them to the bowl.

  • 5

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

  • 6

    Finish with a pinch of sea salt and cracked black pepper to taste.

Grilled Chicken and Quinoa 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 Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and juicy tomatoes in a zesty lemon-dijon vinaigrette for a bright, citrusy finish.

NUTRITION

286kcal
Protein
12.7g
Fat
19.5g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Place the fresh baby spinach in a large salad bowl as the base.

  • 3

    Add the cooked quinoa, sliced cucumbers, and halved cherry tomatoes on top of the greens.

  • 4

    Slice the grilled chicken breast into thin strips and add them to the bowl.

  • 5

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

  • 6

    Finish with a pinch of sea salt and cracked black pepper to taste.