Crunchy Chicken Breast Salad with Balsamic Vinaigrette

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

Crunchy Chicken Breast Salad with Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Chicken Breast Salad with Balsamic Vinaigrette

Enjoy a vibrant and crunchy salad featuring tender, juicy chicken breast atop a bed of fresh mixed greens and crisp vegetables, all tossed in a tangy balsamic vinaigrette that perfectly balances savory and sweet notes.

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NUTRITION

277kcal
Protein
36.6g
Fat
8.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Romaine Lettuce

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/8 cup Red Onion, thinly sliced

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and pepper.

  • 2

    Place the chicken on a baking sheet and bake for 18-20 minutes or until fully cooked and the interior reaches 165°F.

  • 3

    While the chicken is cooking, wash and chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

  • 4

    In a small bowl, whisk together the olive oil and balsamic vinegar to create the vinaigrette.

  • 5

    Let the cooked chicken rest for a few minutes, then slice it into strips.

  • 6

    Combine the greens and vegetables in a large bowl, top with the sliced chicken, and drizzle the vinaigrette over the salad.

  • 7

    Toss gently to combine all ingredients. Serve immediately.

Crunchy Chicken Breast Salad with Balsamic Vinaigrette

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

Crunchy Chicken Breast Salad with Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Chicken Breast Salad with Balsamic Vinaigrette

Enjoy a vibrant and crunchy salad featuring tender, juicy chicken breast atop a bed of fresh mixed greens and crisp vegetables, all tossed in a tangy balsamic vinaigrette that perfectly balances savory and sweet notes.

NUTRITION

277kcal
Protein
36.6g
Fat
8.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Romaine Lettuce

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/8 cup Red Onion, thinly sliced

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and pepper.

  • 2

    Place the chicken on a baking sheet and bake for 18-20 minutes or until fully cooked and the interior reaches 165°F.

  • 3

    While the chicken is cooking, wash and chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

  • 4

    In a small bowl, whisk together the olive oil and balsamic vinegar to create the vinaigrette.

  • 5

    Let the cooked chicken rest for a few minutes, then slice it into strips.

  • 6

    Combine the greens and vegetables in a large bowl, top with the sliced chicken, and drizzle the vinaigrette over the salad.

  • 7

    Toss gently to combine all ingredients. Serve immediately.