Grilled Chicken and Mixed Greens Salad with Citrus 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 Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Mixed Greens Salad with Citrus Vinaigrette

Savor a refreshing and light lunch featuring tender grilled chicken breast paired with softly cooked egg whites, fresh mixed greens, sweet mandarin orange segments, and creamy avocado. Drizzled with a zesty citrus vinaigrette, this salad is a bright, flavorful, and balanced meal perfect for a nutrient-packed midday boost.

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NUTRITION

408kcal
Protein
29.3g
Fat
26.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 large Egg Whites

2 cups Mixed Greens

1/4 cup Mandarin Orange Segments

1/4 medium Avocado

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side or until fully cooked.

  • 3

    In a nonstick skillet over medium heat, lightly cook the egg whites until just set, then slice or chop them into bite-sized pieces.

  • 4

    In a large bowl, combine the mixed greens, mandarin orange segments, and diced avocado.

  • 5

    Prepare the citrus vinaigrette by whisking together extra virgin olive oil, lemon juice, and a pinch of salt and pepper.

  • 6

    Slice the grilled chicken into strips, and add along with the cooked egg whites to the salad bowl.

  • 7

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

Grilled Chicken and Mixed Greens Salad with Citrus 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 Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Mixed Greens Salad with Citrus Vinaigrette

Savor a refreshing and light lunch featuring tender grilled chicken breast paired with softly cooked egg whites, fresh mixed greens, sweet mandarin orange segments, and creamy avocado. Drizzled with a zesty citrus vinaigrette, this salad is a bright, flavorful, and balanced meal perfect for a nutrient-packed midday boost.

NUTRITION

408kcal
Protein
29.3g
Fat
26.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 large Egg Whites

2 cups Mixed Greens

1/4 cup Mandarin Orange Segments

1/4 medium Avocado

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side or until fully cooked.

  • 3

    In a nonstick skillet over medium heat, lightly cook the egg whites until just set, then slice or chop them into bite-sized pieces.

  • 4

    In a large bowl, combine the mixed greens, mandarin orange segments, and diced avocado.

  • 5

    Prepare the citrus vinaigrette by whisking together extra virgin olive oil, lemon juice, and a pinch of salt and pepper.

  • 6

    Slice the grilled chicken into strips, and add along with the cooked egg whites to the salad bowl.

  • 7

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