Grilled Chicken and Roasted Sweet Potato Chips Salad

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

Grilled Chicken and Roasted Sweet Potato Chips Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Chips Salad

Enjoy a light yet satisfying salad that features tender grilled chicken and crispy roasted sweet potato chips nestled atop a bed of fresh mixed greens, cherry tomatoes, and crunchy cucumber. The vibrant flavors are enhanced with a rich olive oil and balsamic vinegar dressing, creating an ideal balance for a nutrient-packed midday meal.

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NUTRITION

503kcal
Protein
26.3g
Fat
30g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1 medium Sweet Potato

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and slice the sweet potato into thin chips. Toss the slices lightly in a small amount of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway until crisp yet tender.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and your favorite herbs. Grill it over medium-high heat for 4-5 minutes per side, or until fully cooked. Let it rest and then slice into strips.

  • 5

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.

  • 6

    Prepare the dressing by whisking together the remaining olive oil and balsamic vinegar. Drizzle over the salad and toss gently.

  • 7

    Top the salad with the grilled chicken slices and add the roasted sweet potato chips just before serving to retain their crispness.

Grilled Chicken and Roasted Sweet Potato Chips Salad

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

Grilled Chicken and Roasted Sweet Potato Chips Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Sweet Potato Chips Salad

Enjoy a light yet satisfying salad that features tender grilled chicken and crispy roasted sweet potato chips nestled atop a bed of fresh mixed greens, cherry tomatoes, and crunchy cucumber. The vibrant flavors are enhanced with a rich olive oil and balsamic vinegar dressing, creating an ideal balance for a nutrient-packed midday meal.

NUTRITION

503kcal
Protein
26.3g
Fat
30g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1 medium Sweet Potato

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and slice the sweet potato into thin chips. Toss the slices lightly in a small amount of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway until crisp yet tender.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and your favorite herbs. Grill it over medium-high heat for 4-5 minutes per side, or until fully cooked. Let it rest and then slice into strips.

  • 5

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.

  • 6

    Prepare the dressing by whisking together the remaining olive oil and balsamic vinegar. Drizzle over the salad and toss gently.

  • 7

    Top the salad with the grilled chicken slices and add the roasted sweet potato chips just before serving to retain their crispness.