YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Vegetable Salad with Creamy Lemon Dressing
Enjoy a vibrant salad featuring crispy roasted chicken paired with a refreshing medley of mixed greens, crunchy cucumbers, juicy cherry tomatoes, and sweet red bell peppers. Topped with a silky, tangy lemon dressing made with non-fat Greek yogurt and a hint of olive oil, this lightly seasoned dish delivers satisfying protein and balanced nutrition in every bite.
INGREDIENTS
100g Chicken Breast (cooked, roasted)
85g Mixed Salad Greens
50g Cucumber
75g Cherry Tomatoes
30g Red Bell Pepper
30g Non-Fat Greek Yogurt
1 tbsp Lemon Juice
2 tsp Olive Oil
1 tsp Dijon Mustard
PREPARATION
Preheat the oven to 400°F (200°C). Season the chicken breast with your preferred spices and a light coating of olive oil for a crispy finish.
Roast the chicken for about 20-25 minutes until it is cooked through and has a golden, crispy exterior. Once done, allow it to rest and then slice into strips.
While the chicken is cooling, prepare the salad by combining mixed greens, diced cucumber, halved cherry tomatoes, and thinly sliced red bell pepper in a large bowl.
In a small bowl, whisk together non-fat Greek yogurt, lemon juice, Dijon mustard, and 2 teaspoons olive oil. Season with salt and pepper to taste.
Drizzle the creamy lemon dressing over the salad and toss gently to achieve an even coating.
Top the salad with crispy chicken strips and serve immediately for a refreshing and nutritious meal.