Grilled Chicken 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Lemon Vinaigrette

Grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, tossed in a zesty lemon-Dijon vinaigrette with toasted walnuts.

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NUTRITION

261kcal
Protein
16.7g
Fat
18g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast, sliced

2 cups Baby Spinach

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes, halved

1 tablespoon Chopped Walnuts

1 tablespoon Red Onion, minced

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PREPARATION

  • 1

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

  • 2

    Place the fresh baby spinach into a large salad bowl as your nutrient-dense base.

  • 3

    Add the sliced grilled chicken breast, cucumber, cherry tomatoes, and minced red onion on top of the spinach.

  • 4

    Drizzle the lemon-Dijon vinaigrette evenly over the salad ingredients.

  • 5

    Toss the salad gently to ensure all leaves and vegetables are lightly coated with the dressing.

  • 6

    Finish by sprinkling the chopped walnuts over the top for a satisfying toasted crunch.

Grilled Chicken 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 Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Lemon Vinaigrette

Grilled chicken breast served over a bed of fresh baby spinach and crisp cucumbers, tossed in a zesty lemon-Dijon vinaigrette with toasted walnuts.

NUTRITION

261kcal
Protein
16.7g
Fat
18g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast, sliced

2 cups Baby Spinach

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes, halved

1 tablespoon Chopped Walnuts

1 tablespoon Red Onion, minced

PREPARATION

  • 1

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

  • 2

    Place the fresh baby spinach into a large salad bowl as your nutrient-dense base.

  • 3

    Add the sliced grilled chicken breast, cucumber, cherry tomatoes, and minced red onion on top of the spinach.

  • 4

    Drizzle the lemon-Dijon vinaigrette evenly over the salad ingredients.

  • 5

    Toss the salad gently to ensure all leaves and vegetables are lightly coated with the dressing.

  • 6

    Finish by sprinkling the chopped walnuts over the top for a satisfying toasted crunch.