Crunchy Asian-Style Cucumber Carrot Salad

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

Crunchy Asian-Style Cucumber Carrot Salad

YOUR SOLIN GENERATED RECIPE

Crunchy Asian-Style Cucumber Carrot Salad

Enjoy a vibrant, crunchy salad featuring a harmonious blend of crisp cucumbers, sweet carrots, and a pop of edamame, all tossed in a tangy Asian-inspired dressing. The addition of grilled chicken breast infuses lean protein into the meal, while red bell pepper and sesame seeds offer an extra burst of color and crunch.

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NUTRITION

498kcal
Protein
48.8g
Fat
17g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 medium English Cucumber

1 large Carrot

1/2 cup Shelled Edamame

1 medium Red Bell Pepper

1 tbsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger (Grated)

1 clove Garlic (Minced)

1/2 tsp Honey

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PREPARATION

  • 1

    Start by grilling the chicken breast until it is fully cooked and has reached an internal temperature of 165°F. Once cooled, slice it into thin strips.

  • 2

    While the chicken is grilling, wash the cucumber, carrot, and red bell pepper. Use a vegetable peeler to peel the carrot and then julienne both the carrot and the cucumber. Dice the red bell pepper into thin strips.

  • 3

    In a large mixing bowl, combine the julienned cucumber, carrot, red bell pepper, and shelled edamame.

  • 4

    Prepare the dressing by whisking together the sesame oil, rice vinegar, soy sauce, grated ginger, minced garlic, and honey in a small bowl until well blended.

  • 5

    Pour the dressing over the mixed vegetables and toss thoroughly to ensure an even coating.

  • 6

    Gently fold in the sliced grilled chicken breast and sprinkle sesame seeds on top.

  • 7

    Serve immediately to enjoy the fresh, crunchy textures and vibrant flavors, or chill for 15 minutes for a cooler dish.

Crunchy Asian-Style Cucumber Carrot Salad

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

Crunchy Asian-Style Cucumber Carrot Salad

YOUR SOLIN GENERATED RECIPE

Crunchy Asian-Style Cucumber Carrot Salad

Enjoy a vibrant, crunchy salad featuring a harmonious blend of crisp cucumbers, sweet carrots, and a pop of edamame, all tossed in a tangy Asian-inspired dressing. The addition of grilled chicken breast infuses lean protein into the meal, while red bell pepper and sesame seeds offer an extra burst of color and crunch.

NUTRITION

498kcal
Protein
48.8g
Fat
17g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 medium English Cucumber

1 large Carrot

1/2 cup Shelled Edamame

1 medium Red Bell Pepper

1 tbsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger (Grated)

1 clove Garlic (Minced)

1/2 tsp Honey

PREPARATION

  • 1

    Start by grilling the chicken breast until it is fully cooked and has reached an internal temperature of 165°F. Once cooled, slice it into thin strips.

  • 2

    While the chicken is grilling, wash the cucumber, carrot, and red bell pepper. Use a vegetable peeler to peel the carrot and then julienne both the carrot and the cucumber. Dice the red bell pepper into thin strips.

  • 3

    In a large mixing bowl, combine the julienned cucumber, carrot, red bell pepper, and shelled edamame.

  • 4

    Prepare the dressing by whisking together the sesame oil, rice vinegar, soy sauce, grated ginger, minced garlic, and honey in a small bowl until well blended.

  • 5

    Pour the dressing over the mixed vegetables and toss thoroughly to ensure an even coating.

  • 6

    Gently fold in the sliced grilled chicken breast and sprinkle sesame seeds on top.

  • 7

    Serve immediately to enjoy the fresh, crunchy textures and vibrant flavors, or chill for 15 minutes for a cooler dish.