YOUR SOLIN GENERATED RECIPE
Shredded Chicken and Crunchy Veggie Salad with Zesty Herb Vinaigrette
Enjoy a vibrant and refreshing salad featuring tender shredded chicken layered over a bed of crisp mixed greens and crunchy veggies, all tossed in a zesty herb vinaigrette. This salad harmoniously blends savory protein with the bright flavors of lemon and fresh herbs, making it a perfect balanced meal for any time of the day.
INGREDIENTS
4 oz Chicken Breast
2 cups Mixed Salad Greens
1 medium Carrot
1 medium Red Bell Pepper
1/2 Cucumber
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat. Season the chicken breast lightly with salt and pepper.
Cook the chicken breast in the skillet until thoroughly cooked, about 6-7 minutes per side, then let it rest and shred it once cooled.
In a large bowl, combine the mixed salad greens, thinly sliced carrot, diced red bell pepper, and sliced cucumber.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped fresh parsley, salt, and pepper to create the vinaigrette.
Toss the salad with the shredded chicken and drizzle the vinaigrette over the top.
Gently mix to ensure an even coating of dressing and serve immediately.