Name: Grilled Chicken and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Grilled Chicken Breast; 2 cups Baby Spinach; 0.5 cup sliced Cucumber; 0.5 cup halved Cherry Tomatoes; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh baby spinach and crisp vegetables, tossed in a bright, zesty lemon vinaigrette.

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NUTRITION

Protein

18.4g

Fat

9.3g

Carbs

8.5g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

2 cups Baby Spinach

0.5 cup sliced Cucumber

0.5 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked.
2
Slice the grilled chicken into thin strips or bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until the dressing is emulsified.
4
Place the baby spinach, sliced cucumbers, and halved cherry tomatoes in a large salad bowl.
5
Drizzle the lemon vinaigrette over the vegetables and toss gently to coat every leaf.
6
Top the salad with the warm grilled chicken and serve immediately.