Grilled Chicken and Avocado Salad with Mixed Vegetables

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

Grilled Chicken and Avocado Salad with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Mixed Vegetables

A vibrant, protein-packed salad featuring perfectly grilled chicken, a soft-boiled egg, and ripe avocado combined with a medley of fresh mixed greens, cherry tomatoes, cucumber, and crisp apple slices. The salad is finished with a light drizzle of olive oil and a sprinkle of toasted oats for an extra crunch and warm, nutty flavor.

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NUTRITION

440kcal
Protein
40.8g
Fat
21g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (100g)

1 large hard-boiled Egg

1/4 Avocado (50g)

2 cups Mixed Salad Greens (70g)

1 serving Cherry Tomatoes (50g)

1 serving Cucumber (30g)

1/4 Apple (40g)

1/8 cup Toasted Quick Oats (15g)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 3

    Prepare a hard-boiled egg by placing an egg in simmering water for 9-10 minutes, then cool, peel, and slice.

  • 4

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thin apple slices.

  • 5

    Cube the avocado and add it gently to the salad.

  • 6

    Sprinkle the toasted quick oats over the salad for a subtle crunch.

  • 7

    Top the salad with the grilled chicken slices and sliced egg.

  • 8

    Drizzle with olive oil, add a pinch of salt and pepper, and toss gently to combine all the flavors.

  • 9

    Serve immediately and enjoy this nutrient-packed, delicious lunch.

Grilled Chicken and Avocado Salad with Mixed Vegetables

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

Grilled Chicken and Avocado Salad with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Mixed Vegetables

A vibrant, protein-packed salad featuring perfectly grilled chicken, a soft-boiled egg, and ripe avocado combined with a medley of fresh mixed greens, cherry tomatoes, cucumber, and crisp apple slices. The salad is finished with a light drizzle of olive oil and a sprinkle of toasted oats for an extra crunch and warm, nutty flavor.

NUTRITION

440kcal
Protein
40.8g
Fat
21g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (100g)

1 large hard-boiled Egg

1/4 Avocado (50g)

2 cups Mixed Salad Greens (70g)

1 serving Cherry Tomatoes (50g)

1 serving Cucumber (30g)

1/4 Apple (40g)

1/8 cup Toasted Quick Oats (15g)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until fully cooked. Let it rest and then slice into strips.

  • 3

    Prepare a hard-boiled egg by placing an egg in simmering water for 9-10 minutes, then cool, peel, and slice.

  • 4

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thin apple slices.

  • 5

    Cube the avocado and add it gently to the salad.

  • 6

    Sprinkle the toasted quick oats over the salad for a subtle crunch.

  • 7

    Top the salad with the grilled chicken slices and sliced egg.

  • 8

    Drizzle with olive oil, add a pinch of salt and pepper, and toss gently to combine all the flavors.

  • 9

    Serve immediately and enjoy this nutrient-packed, delicious lunch.