Name: Grilled Chicken and Baby Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 3 cups Baby Spinach; 0.5 cup Sliced Cucumber; 1 tbsp Chopped Red Onion; 1 tbsp Lemon Juice; 0.5 tsp Extra Virgin Olive Oil; 0.5 tsp Dijon Mustard

Grilled Chicken and Baby 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 Baby Spinach Salad with Lemon Vinaigrette

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

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NUTRITION

Protein

34.3g

Fat

6.5g

Carbs

7.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

3 cups Baby Spinach

0.5 cup Sliced Cucumber

1 tbsp Chopped Red Onion

1 tbsp Lemon Juice

0.5 tsp Extra Virgin Olive Oil

0.5 tsp Dijon Mustard

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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 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, whisk together the lemon juice, olive oil, and Dijon mustard in a small bowl to create the vinaigrette.
4
In a large salad bowl, combine the baby spinach, sliced cucumbers, and finely chopped red onion.
5
Slice the grilled chicken into thin strips and place them on top of the greens.
6
Drizzle the lemon vinaigrette over the salad and toss gently to coat before serving.