YOUR SOLIN GENERATED RECIPE
Fresh Herb-Crusted Chicken Salad with Creamy Mustard Dressing
Enjoy a vibrant salad featuring juicy herb-crusted chicken paired with a medley of crisp mixed greens, cherry tomatoes, and cucumber. The dish is finished with a tangy, creamy mustard dressing that elevates every bite. Perfect for a filling yet light meal steeped in fresh flavors.
INGREDIENTS
6 oz Chicken Breast, Skinless
2 cups Mixed Greens
1/2 cup Cherry Tomatoes (halved)
1/4 cup Cucumber Slices
2 tbsp Fresh Herbs (Parsley, Basil, Cilantro)
1 tsp Olive Oil (for crust)
2 tbsp Plain Nonfat Greek Yogurt
1 tsp Dijon Mustard
1/2 tsp Honey
1 tsp Apple Cider Vinegar
1 tbsp Olive Oil (for dressing)
PREPARATION
Preheat a skillet over medium heat and add 1 tsp of olive oil.
Season the chicken breast with salt, pepper, and the chopped fresh herbs.
Sear the chicken on both sides until golden, about 3-4 minutes per side, until cooked through.
Let the chicken rest for a few minutes before slicing it thinly.
In a large bowl, combine mixed greens, halved cherry tomatoes, and cucumber slices.
In a small bowl, whisk together the plain Greek yogurt, Dijon mustard, honey, apple cider vinegar, and 1 tbsp olive oil to create the creamy dressing.
Place the sliced chicken on top of the salad and drizzle with the dressing.
Garnish with additional fresh herbs if desired and serve immediately.