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

Tender grilled chicken tossed with fluffy quinoa, crisp cucumbers, and cherry tomatoes in a bright lemon vinaigrette for a zesty finish.

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NUTRITION

258kcal
Protein
17.9g
Fat
12.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, sliced

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Place the baby spinach in a medium serving bowl as the base of the salad.

  • 3

    Add the cooked quinoa, diced cucumbers, and halved cherry tomatoes on top of the spinach.

  • 4

    Arrange the sliced grilled chicken breast over the vegetables and grain.

  • 5

    Drizzle the prepared lemon vinaigrette evenly over the entire salad.

  • 6

    Toss gently to combine and serve immediately while the chicken is warm or chilled.

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

Tender grilled chicken tossed with fluffy quinoa, crisp cucumbers, and cherry tomatoes in a bright lemon vinaigrette for a zesty finish.

NUTRITION

258kcal
Protein
17.9g
Fat
12.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, sliced

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Place the baby spinach in a medium serving bowl as the base of the salad.

  • 3

    Add the cooked quinoa, diced cucumbers, and halved cherry tomatoes on top of the spinach.

  • 4

    Arrange the sliced grilled chicken breast over the vegetables and grain.

  • 5

    Drizzle the prepared lemon vinaigrette evenly over the entire salad.

  • 6

    Toss gently to combine and serve immediately while the chicken is warm or chilled.