Grilled Chicken and Black Bean Salad with Leafy Greens and Crunchy Veggies

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

Grilled Chicken and Black Bean Salad with Leafy Greens and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Salad with Leafy Greens and Crunchy Veggies

Tender grilled chicken and fiber-rich black beans tossed with crisp bell peppers and mixed greens in a zesty lime vinaigrette, finished with toasted slivered almonds.

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NUTRITION

359kcal
Protein
36g
Fat
15.1g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Grilled Chicken Breast

1/3 cup Canned Black Beans, rinsed

2 cups Mixed Leafy Greens

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Cucumber

1 tablespoon Slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for 5 minutes before slicing into thin strips.

  • 4

    Rinse and drain the canned black beans thoroughly under cold water.

  • 5

    Dice the red bell pepper and cucumber into small, uniform pieces.

  • 6

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

  • 7

    Place the mixed leafy greens in a large salad bowl and top with the black beans, diced peppers, and cucumber.

  • 8

    Add the sliced grilled chicken on top of the vegetables.

  • 9

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

  • 10

    Garnish with the toasted slivered almonds for a final crunch.

Grilled Chicken and Black Bean Salad with Leafy Greens and Crunchy Veggies

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

Grilled Chicken and Black Bean Salad with Leafy Greens and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Salad with Leafy Greens and Crunchy Veggies

Tender grilled chicken and fiber-rich black beans tossed with crisp bell peppers and mixed greens in a zesty lime vinaigrette, finished with toasted slivered almonds.

NUTRITION

359kcal
Protein
36g
Fat
15.1g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Grilled Chicken Breast

1/3 cup Canned Black Beans, rinsed

2 cups Mixed Leafy Greens

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Cucumber

1 tablespoon Slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for 5 minutes before slicing into thin strips.

  • 4

    Rinse and drain the canned black beans thoroughly under cold water.

  • 5

    Dice the red bell pepper and cucumber into small, uniform pieces.

  • 6

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

  • 7

    Place the mixed leafy greens in a large salad bowl and top with the black beans, diced peppers, and cucumber.

  • 8

    Add the sliced grilled chicken on top of the vegetables.

  • 9

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

  • 10

    Garnish with the toasted slivered almonds for a final crunch.