Grilled Chicken and Roasted Potato Salad with Herb Vinaigrette

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

Grilled Chicken and Roasted Potato Salad with Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Herb Vinaigrette

Enjoy a vibrant salad featuring tender grilled chicken paired with crispy roasted potatoes, fresh mixed greens, and a zesty herb vinaigrette. This dish balances savory flavors with a tangy dressing for a satisfying and wholesome lunch experience.

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NUTRITION

548kcal
Protein
23.5g
Fat
31g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (56g)

200g Potato

2 cups Mixed Greens (85g)

2 tbsp Extra Virgin Olive Oil (28g total)

1/4 cup Red Onion (40g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Dijon Mustard

2 tbsp Fresh Herbs (Parsley & Basil)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Chop the potato into 1-inch cubes, toss with a pinch of salt, pepper, and a small drizzle of olive oil, and spread them evenly on a baking sheet.

  • 2

    Roast the potato cubes in the preheated oven for about 25-30 minutes or until they are golden and crispy, stirring halfway through.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper. Grill it over medium heat for about 4-5 minutes on each side or until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    In a small bowl, whisk together the Dijon mustard, lemon juice, chopped fresh herbs, and the remaining olive oil to create the herb vinaigrette.

  • 5

    In a larger bowl, combine the mixed greens, thinly sliced red onion, and halved cherry tomatoes. Add the roasted potatoes and grilled chicken slices.

  • 6

    Drizzle the herb vinaigrette over the salad and toss gently to combine all ingredients.

  • 7

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken and Roasted Potato Salad with Herb Vinaigrette

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

Grilled Chicken and Roasted Potato Salad with Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Herb Vinaigrette

Enjoy a vibrant salad featuring tender grilled chicken paired with crispy roasted potatoes, fresh mixed greens, and a zesty herb vinaigrette. This dish balances savory flavors with a tangy dressing for a satisfying and wholesome lunch experience.

NUTRITION

548kcal
Protein
23.5g
Fat
31g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (56g)

200g Potato

2 cups Mixed Greens (85g)

2 tbsp Extra Virgin Olive Oil (28g total)

1/4 cup Red Onion (40g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Dijon Mustard

2 tbsp Fresh Herbs (Parsley & Basil)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Chop the potato into 1-inch cubes, toss with a pinch of salt, pepper, and a small drizzle of olive oil, and spread them evenly on a baking sheet.

  • 2

    Roast the potato cubes in the preheated oven for about 25-30 minutes or until they are golden and crispy, stirring halfway through.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper. Grill it over medium heat for about 4-5 minutes on each side or until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    In a small bowl, whisk together the Dijon mustard, lemon juice, chopped fresh herbs, and the remaining olive oil to create the herb vinaigrette.

  • 5

    In a larger bowl, combine the mixed greens, thinly sliced red onion, and halved cherry tomatoes. Add the roasted potatoes and grilled chicken slices.

  • 6

    Drizzle the herb vinaigrette over the salad and toss gently to combine all ingredients.

  • 7

    Serve immediately and enjoy your balanced, flavorful lunch.