YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken Chopped Salad with Crispy Vegetables and Zesty Vinaigrette
Enjoy a vibrant salad featuring tender herb-marinated chicken atop a bed of crisp mixed greens, colorful crunchy vegetables, and a tangy, zesty vinaigrette. This meal is as satisfying in texture as it is in flavor, balancing the succulent protein with the freshness of garden vegetables and a burst of citrus to elevate each bite.
INGREDIENTS
4 oz Chicken Breast
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
1/2 cup Chopped Bell Pepper
1/4 cup Sliced Red Onion
1/2 cup Roasted Carrot Chips
1 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
2 tbsp Fresh Herbs
Salt and Pepper to taste
PREPARATION
Begin by marinating the chicken breast: In a small bowl, combine chopped fresh herbs, a pinch of salt, and pepper. Rub the mixture evenly over the chicken breast.
Heat a nonstick skillet over medium-high heat and sear the chicken breast for 3-4 minutes per side until golden and cooked through. Let it rest, then chop into bite-sized pieces.
Prepare the salad by placing mixed greens in a large bowl. Add cherry tomatoes, sliced cucumber, chopped bell pepper, and red onion.
For crispy vegetables, lightly roast diced carrots in the oven at 400°F for 10-15 minutes or until they become crisp. Add to the salad.
In a small bowl, whisk together extra virgin olive oil, lemon juice, a pinch of salt, and pepper to create the zesty vinaigrette.
Toss the salad with the chopped chicken and roasted vegetables, then drizzle the vinaigrette over the top.
Give everything a gentle mix to combine flavors and serve immediately.