Name: Grilled Chicken Breast Salad with Crunchy Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (142g); 2 cups Mixed Greens (60g); 1/2 cup halved Cherry Tomatoes (75g); 1/2 cup sliced Cucumber (52g); 1 small Red Bell Pepper (50g); 1 medium Carrot (61g); 1 quarter Avocado (50g); 1 tbsp Balsamic Vinegar (16g); 1 tsp Extra Virgin Olive Oil (4.5g)

Grilled Chicken Breast Salad with Crunchy Veggies

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Veggies

Savor a fresh, crunchy salad featuring perfectly grilled chicken breast paired with an array of crisp vegetables and a hint of creamy avocado, all lightly dressed in a tangy balsamic and olive oil dressing.

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NUTRITION

Protein

35.1g

Fat

16.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Greens (60g)

1/2 cup halved Cherry Tomatoes (75g)

1/2 cup sliced Cucumber (52g)

1 small Red Bell Pepper (50g)

1 medium Carrot (61g)

1 quarter Avocado (50g)

1 tbsp Balsamic Vinegar (16g)

1 tsp Extra Virgin Olive Oil (4.5g)

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PREPARATION

1
Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper or your favorite herbs if desired.
2
Grill the chicken breast for 6-7 minutes per side until fully cooked and nicely charred. Allow it to rest for a few minutes, then slice into strips.
3
In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, diced red bell pepper, and grated or thinly sliced carrot.
4
Gently add the sliced grilled chicken on top of the vegetables.
5
Top the salad with avocado chunks.
6
In a small bowl, whisk together the balsamic vinegar and extra virgin olive oil. Drizzle the dressing evenly over the salad.
7
Toss the salad lightly to combine all flavors and serve immediately.