YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Vegetable Chopped Salad with Zesty Red Wine Vinaigrette
Enjoy a vibrant medley of crispy chicken breast, crisp mixed greens, and a colorful assortment of fresh vegetables, all tossed with a tangy red wine vinaigrette and finished with a sprinkle of creamy feta. This salad delights with a perfect balance of textures and a zesty kick that elevates every bite.
INGREDIENTS
4 ounces Chicken Breast
1 cup Mixed Salad Greens
5 Cherry Tomatoes
1 quarter Cucumber
1 quarter Red Bell Pepper
2 teaspoons Olive Oil
1 tablespoon Red Wine Vinegar
0.5 teaspoon Dijon Mustard
1 ounce Crumbled Feta Cheese
PREPARATION
Preheat oven to 425°F and line a baking sheet with foil.
Season the chicken breast with salt, pepper, and your favorite herbs. Place it on the baking sheet and bake for 18-20 minutes until cooked through and crispy. Allow to rest for a few minutes before dicing.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, cucumber slices, and red bell pepper slices.
In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard to create the zesty vinaigrette.
Add the diced crispy chicken to the salad, drizzle with the vinaigrette, and gently toss to combine.
Top the salad with crumbled feta cheese and serve immediately.