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 strips served over fresh baby spinach and garden vegetables, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

228kcal
Protein
14.5g
Fat
15.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 ounce Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill until cooked through and slice into thin strips.

  • 2

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

  • 3

    Place the baby spinach in a large bowl and top with cherry tomatoes, sliced cucumber, and diced avocado.

  • 4

    Add the grilled chicken strips to the salad bed.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to coat 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 strips served over fresh baby spinach and garden vegetables, finished with a bright and zesty lemon vinaigrette.

NUTRITION

228kcal
Protein
14.5g
Fat
15.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 ounce Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill until cooked through and slice into thin strips.

  • 2

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

  • 3

    Place the baby spinach in a large bowl and top with cherry tomatoes, sliced cucumber, and diced avocado.

  • 4

    Add the grilled chicken strips to the salad bed.

  • 5

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