Harvest Crunch Kale-Arugula Salad with Herb-Seared Chicken

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

Harvest Crunch Kale-Arugula Salad with Herb-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Harvest Crunch Kale-Arugula Salad with Herb-Seared Chicken

Enjoy a vibrant mix of nutrient-filled kale and peppery arugula tossed with sweet apple slices and crunchy almonds, all perfectly complemented by a seared herb-infused chicken breast. This salad brings together the crisp freshness of greens with a delightful bite of fruit and nutty texture, finished with a light balsamic dressing that elevates every flavor.

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NUTRITION

391kcal
Protein
41.0g
Fat
16.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups chopped Kale

1 cup Arugula

1/2 medium Apple, sliced

0.5 oz Almonds

1 Tbsp Balsamic Vinegar

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed herbs.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Sear the chicken breast for about 5-6 minutes on each side until fully cooked and golden brown. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken cooks, toss the kale and arugula in a large bowl. Add the apple slices and almonds.

  • 5

    Drizzle the balsamic vinegar over the salad and toss gently to combine.

  • 6

    Top the salad with the sliced herb-seared chicken and serve immediately.

Harvest Crunch Kale-Arugula Salad with Herb-Seared Chicken

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

Harvest Crunch Kale-Arugula Salad with Herb-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Harvest Crunch Kale-Arugula Salad with Herb-Seared Chicken

Enjoy a vibrant mix of nutrient-filled kale and peppery arugula tossed with sweet apple slices and crunchy almonds, all perfectly complemented by a seared herb-infused chicken breast. This salad brings together the crisp freshness of greens with a delightful bite of fruit and nutty texture, finished with a light balsamic dressing that elevates every flavor.

NUTRITION

391kcal
Protein
41.0g
Fat
16.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups chopped Kale

1 cup Arugula

1/2 medium Apple, sliced

0.5 oz Almonds

1 Tbsp Balsamic Vinegar

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed herbs.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Sear the chicken breast for about 5-6 minutes on each side until fully cooked and golden brown. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken cooks, toss the kale and arugula in a large bowl. Add the apple slices and almonds.

  • 5

    Drizzle the balsamic vinegar over the salad and toss gently to combine.

  • 6

    Top the salad with the sliced herb-seared chicken and serve immediately.