Chicken and Crisp Avocado Salad Bowl

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

Chicken and Crisp Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Avocado Salad Bowl

Enjoy a refreshing and satisfying salad bowl featuring tender grilled chicken, creamy avocado, and a medley of crisp vegetables accented by a nutty crunch from roasted almonds. This versatile dish is perfect for breakfast, lunch, or dinner, balancing lean protein with vibrant flavors and textures.

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NUTRITION

496kcal
Protein
39.3g
Fat
30.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 medium Avocado

2 cups Mixed Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

2 tbsp Roasted Almonds

1 Large Boiled Egg

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill for about 4-5 minutes per side until cooked through and internal temperature reaches 165°F. Allow to rest before slicing.

  • 3

    While the chicken is cooking, prepare the salad base by combining mixed greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 4

    Peel and slice the avocado, and add to the salad with the greens.

  • 5

    Peel and slice the boiled egg, and sprinkle the slices over the salad for extra protein.

  • 6

    In a small bowl, whisk together lemon juice and Dijon mustard to create a light dressing.

  • 7

    Add the sliced grilled chicken on top and sprinkle roasted almonds over the salad for a satisfying crunch.

  • 8

    Drizzle the dressing over the salad, toss gently, and serve immediately.

Chicken and Crisp Avocado Salad Bowl

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

Chicken and Crisp Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Avocado Salad Bowl

Enjoy a refreshing and satisfying salad bowl featuring tender grilled chicken, creamy avocado, and a medley of crisp vegetables accented by a nutty crunch from roasted almonds. This versatile dish is perfect for breakfast, lunch, or dinner, balancing lean protein with vibrant flavors and textures.

NUTRITION

496kcal
Protein
39.3g
Fat
30.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 medium Avocado

2 cups Mixed Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

2 tbsp Roasted Almonds

1 Large Boiled Egg

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill for about 4-5 minutes per side until cooked through and internal temperature reaches 165°F. Allow to rest before slicing.

  • 3

    While the chicken is cooking, prepare the salad base by combining mixed greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 4

    Peel and slice the avocado, and add to the salad with the greens.

  • 5

    Peel and slice the boiled egg, and sprinkle the slices over the salad for extra protein.

  • 6

    In a small bowl, whisk together lemon juice and Dijon mustard to create a light dressing.

  • 7

    Add the sliced grilled chicken on top and sprinkle roasted almonds over the salad for a satisfying crunch.

  • 8

    Drizzle the dressing over the salad, toss gently, and serve immediately.