YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thigh Salad with Crunchy Vegetables and Citrus Vinaigrette
Savor a vibrant lunch featuring tender grilled chicken thighs paired with a medley of crunchy vegetables, accented by the bright zest of a homemade citrus vinaigrette. This dish combines juicy chicken, a hard-boiled egg for extra richness, and creamy nonfat Greek yogurt tossed into the dressing, all on a bed of crisp mixed greens. The inclusion of fresh orange segments adds a sweet finish that beautifully balances the savory components, making for a satisfying, refreshing salad.
INGREDIENTS
4 oz Chicken Thigh (skinless, boneless)
1 Hard-Boiled Egg
1/2 cup Nonfat Greek Yogurt
2 cups Mixed Salad Greens
1/2 medium Carrot, shredded
1/4 cup diced Cucumber
1/4 cup Orange Segments
1 tbsp Fresh Lemon Juice
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken thigh with salt and pepper (or your favorite herbs) and grill for 6-8 minutes per side until cooked through. Let it rest briefly before slicing.
While the chicken is grilling, prepare the hard-boiled egg in advance or boil it now until firm, then peel and slice.
In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, and extra virgin olive oil to create a light citrus vinaigrette.
In a large salad bowl, combine the mixed greens, shredded carrot, diced cucumber, and orange segments.
Top the salad with sliced grilled chicken thigh and the sliced hard-boiled egg.
Drizzle the citrus vinaigrette over the salad and toss gently to coat evenly.
Serve immediately and enjoy this refreshing, protein-packed lunch.