Lean Herb-Garlic Chicken Chopped Salad with Crispy Vegetables

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

Lean Herb-Garlic Chicken Chopped Salad with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Herb-Garlic Chicken Chopped Salad with Crispy Vegetables

Enjoy a vibrant and nourishing chopped salad featuring lean herb-garlic grilled chicken paired with a medley of crisp, colorful vegetables and a touch of creamy avocado. This dish is both satisfying and light, with fresh mixed greens, fragrant herbs, and a delightful crunch from roasted carrot strips – perfect for a balanced meal any time of day.

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NUTRITION

426kcal
Protein
39.6g
Fat
21.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Diced Cucumber

1/2 medium Red Bell Pepper, chopped

1/4 medium Red Onion, thinly sliced

1 small Carrot (crisped strips)

2 teaspoons Olive Oil

1 portion Avocado (sliced)

1 clove Fresh Garlic

2 tablespoons Fresh Mixed Herbs

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PREPARATION

  • 1

    Start by marinating the chicken breast: combine minced garlic and chopped fresh herbs with a teaspoon of olive oil, salt, and pepper. Coat the chicken evenly and let it sit for at least 15 minutes.

  • 2

    Preheat a grill pan over medium-high heat. Grill the chicken for about 5-6 minutes on each side or until fully cooked and slightly charred. Allow the chicken to rest before slicing into bite-sized pieces.

  • 3

    While the chicken is grilling, prepare the vegetables. In a large bowl, combine mixed salad greens, halved cherry tomatoes, diced cucumber, chopped red bell pepper, and thinly sliced red onion.

  • 4

    Lightly toss the small carrot (cut into crisp strips) in a teaspoon of olive oil and quickly sauté in a hot pan for 1-2 minutes to bring out a slight crispness without softening too much.

  • 5

    Add the grilled chicken slices and crispy carrot strips to the salad bowl. Gently fold in the avocado slices.

  • 6

    Drizzle any remaining olive oil over the salad, sprinkle with additional fresh herbs if desired, and season with salt and pepper to taste.

  • 7

    Serve immediately, enjoying the balance of succulent, herb-infused chicken with crunchy, fresh vegetables.

Lean Herb-Garlic Chicken Chopped Salad with Crispy Vegetables

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

Lean Herb-Garlic Chicken Chopped Salad with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Herb-Garlic Chicken Chopped Salad with Crispy Vegetables

Enjoy a vibrant and nourishing chopped salad featuring lean herb-garlic grilled chicken paired with a medley of crisp, colorful vegetables and a touch of creamy avocado. This dish is both satisfying and light, with fresh mixed greens, fragrant herbs, and a delightful crunch from roasted carrot strips – perfect for a balanced meal any time of day.

NUTRITION

426kcal
Protein
39.6g
Fat
21.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Diced Cucumber

1/2 medium Red Bell Pepper, chopped

1/4 medium Red Onion, thinly sliced

1 small Carrot (crisped strips)

2 teaspoons Olive Oil

1 portion Avocado (sliced)

1 clove Fresh Garlic

2 tablespoons Fresh Mixed Herbs

PREPARATION

  • 1

    Start by marinating the chicken breast: combine minced garlic and chopped fresh herbs with a teaspoon of olive oil, salt, and pepper. Coat the chicken evenly and let it sit for at least 15 minutes.

  • 2

    Preheat a grill pan over medium-high heat. Grill the chicken for about 5-6 minutes on each side or until fully cooked and slightly charred. Allow the chicken to rest before slicing into bite-sized pieces.

  • 3

    While the chicken is grilling, prepare the vegetables. In a large bowl, combine mixed salad greens, halved cherry tomatoes, diced cucumber, chopped red bell pepper, and thinly sliced red onion.

  • 4

    Lightly toss the small carrot (cut into crisp strips) in a teaspoon of olive oil and quickly sauté in a hot pan for 1-2 minutes to bring out a slight crispness without softening too much.

  • 5

    Add the grilled chicken slices and crispy carrot strips to the salad bowl. Gently fold in the avocado slices.

  • 6

    Drizzle any remaining olive oil over the salad, sprinkle with additional fresh herbs if desired, and season with salt and pepper to taste.

  • 7

    Serve immediately, enjoying the balance of succulent, herb-infused chicken with crunchy, fresh vegetables.