Zesty Garden Green Salad with Creamy Vinaigrette

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

Zesty Garden Green Salad with Creamy Vinaigrette

YOUR SOLIN GENERATED RECIPE

Zesty Garden Green Salad with Creamy Vinaigrette

Pan-seared chicken breast atop crisp garden greens and vibrant vegetables, drizzled with a silky lemon-yogurt dressing that adds a bright tang to every bite.

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NUTRITION

492kcal
Protein
53.7g
Fat
23.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 whole avocado

1 tbsp hemp seeds

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden.

  • 3

    While the chicken is cooking, prepare the dressing by whisking together the Greek yogurt, olive oil, Dijon mustard, and lemon juice in a small bowl until completely smooth.

  • 4

    Slice the cucumber into rounds, halve the cherry tomatoes, and thinly shave the red onion.

  • 5

    Place the mixed baby greens in a large serving bowl and arrange the prepared vegetables and sliced avocado on top.

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Place the warm chicken over the salad, drizzle with the creamy vinaigrette, and finish by sprinkling the hemp seeds over the top.

Zesty Garden Green Salad with Creamy Vinaigrette

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

Zesty Garden Green Salad with Creamy Vinaigrette

YOUR SOLIN GENERATED RECIPE

Zesty Garden Green Salad with Creamy Vinaigrette

Pan-seared chicken breast atop crisp garden greens and vibrant vegetables, drizzled with a silky lemon-yogurt dressing that adds a bright tang to every bite.

NUTRITION

492kcal
Protein
53.7g
Fat
23.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 whole avocado

1 tbsp hemp seeds

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden.

  • 3

    While the chicken is cooking, prepare the dressing by whisking together the Greek yogurt, olive oil, Dijon mustard, and lemon juice in a small bowl until completely smooth.

  • 4

    Slice the cucumber into rounds, halve the cherry tomatoes, and thinly shave the red onion.

  • 5

    Place the mixed baby greens in a large serving bowl and arrange the prepared vegetables and sliced avocado on top.

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Place the warm chicken over the salad, drizzle with the creamy vinaigrette, and finish by sprinkling the hemp seeds over the top.