Grilled Chicken Salad with Fresh Persimmon, Toasted Walnuts, and Maple-Dijon Vinaigrette

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

Grilled Chicken Salad with Fresh Persimmon, Toasted Walnuts, and Maple-Dijon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Fresh Persimmon, Toasted Walnuts, and Maple-Dijon Vinaigrette

Enjoy a vibrant mix of flavors in this hearty salad featuring juicy grilled chicken, sweet slices of persimmon, crisp mixed greens, and a sprinkle of toasted walnuts, all tossed in a tangy maple-Dijon vinaigrette. Perfect for a balanced dinner that packs a protein punch while keeping the calories in check.

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NUTRITION

494kcal
Protein
46.7g
Fat
24.1g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Salad Greens (85g)

1/2 medium Fresh Persimmon (84g)

1 tbsp Toasted Walnuts (7g)

1 tbsp Olive Oil (14g)

1 tsp Maple Syrup (7g)

1 tsp Dijon Mustard (5g)

1 tsp Apple Cider Vinegar (5g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper or your preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side until fully cooked. Once done, let it rest and then slice thinly.

  • 4

    In a large bowl, add the mixed salad greens.

  • 5

    Peel and slice the persimmon into thin segments and add to the greens.

  • 6

    Sprinkle the toasted walnuts over the salad.

  • 7

    In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar to create the vinaigrette.

  • 8

    Drizzle the vinaigrette over the salad and toss gently.

  • 9

    Top the salad with the sliced grilled chicken and serve immediately.

Grilled Chicken Salad with Fresh Persimmon, Toasted Walnuts, and Maple-Dijon Vinaigrette

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

Grilled Chicken Salad with Fresh Persimmon, Toasted Walnuts, and Maple-Dijon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Fresh Persimmon, Toasted Walnuts, and Maple-Dijon Vinaigrette

Enjoy a vibrant mix of flavors in this hearty salad featuring juicy grilled chicken, sweet slices of persimmon, crisp mixed greens, and a sprinkle of toasted walnuts, all tossed in a tangy maple-Dijon vinaigrette. Perfect for a balanced dinner that packs a protein punch while keeping the calories in check.

NUTRITION

494kcal
Protein
46.7g
Fat
24.1g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Salad Greens (85g)

1/2 medium Fresh Persimmon (84g)

1 tbsp Toasted Walnuts (7g)

1 tbsp Olive Oil (14g)

1 tsp Maple Syrup (7g)

1 tsp Dijon Mustard (5g)

1 tsp Apple Cider Vinegar (5g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper or your preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side until fully cooked. Once done, let it rest and then slice thinly.

  • 4

    In a large bowl, add the mixed salad greens.

  • 5

    Peel and slice the persimmon into thin segments and add to the greens.

  • 6

    Sprinkle the toasted walnuts over the salad.

  • 7

    In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar to create the vinaigrette.

  • 8

    Drizzle the vinaigrette over the salad and toss gently.

  • 9

    Top the salad with the sliced grilled chicken and serve immediately.