Grilled Chicken and Mixed Greens Salad with Light Balsamic Vinaigrette

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

Grilled Chicken and Mixed Greens Salad with Light Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Mixed Greens Salad with Light Balsamic Vinaigrette

A vibrant and refreshing salad featuring perfectly grilled chicken breast atop a bed of crisp mixed greens, accented with juicy cherry tomatoes and cool cucumber slices. Drizzled with a light, homemade balsamic vinaigrette, this dish is a delightful balance of lean protein and fresh flavors for a satisfying midday meal.

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NUTRITION

230kcal
Protein
35.7g
Fat
8.4g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

2 cups Mixed Greens

5 medium Cherry Tomatoes

1/4 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any herbs of your choice.

  • 3

    Grill the chicken breast for about 5-6 minutes on each side until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 5

    In a small container, whisk together the extra virgin olive oil and balsamic vinegar to create the light vinaigrette.

  • 6

    Slice the grilled chicken breast and place it atop the salad.

  • 7

    Drizzle the vinaigrette over the salad, toss gently, and serve immediately.

Grilled Chicken and Mixed Greens Salad with Light Balsamic Vinaigrette

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

Grilled Chicken and Mixed Greens Salad with Light Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Mixed Greens Salad with Light Balsamic Vinaigrette

A vibrant and refreshing salad featuring perfectly grilled chicken breast atop a bed of crisp mixed greens, accented with juicy cherry tomatoes and cool cucumber slices. Drizzled with a light, homemade balsamic vinaigrette, this dish is a delightful balance of lean protein and fresh flavors for a satisfying midday meal.

NUTRITION

230kcal
Protein
35.7g
Fat
8.4g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

2 cups Mixed Greens

5 medium Cherry Tomatoes

1/4 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any herbs of your choice.

  • 3

    Grill the chicken breast for about 5-6 minutes on each side until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 5

    In a small container, whisk together the extra virgin olive oil and balsamic vinegar to create the light vinaigrette.

  • 6

    Slice the grilled chicken breast and place it atop the salad.

  • 7

    Drizzle the vinaigrette over the salad, toss gently, and serve immediately.