Name: Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/4 cup Canned Chickpeas, rinsed; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of crisp greens and protein-packed chickpeas, finished with a bright and zesty lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

19.9g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.
4
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and rinsed chickpeas.
5
Once the chicken has rested for 5 minutes, slice it into thin strips.
6
Top the salad with the grilled chicken strips and drizzle the lemon vinaigrette over the top before tossing gently.