Name: Crunchy Nut and Berry Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups baby spinach; 0.5 cup strawberries; 0.5 oz walnuts; 0.5 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Crunchy Nut and Berry Spinach Salad

Pan-seared chicken breast served over a bed of fresh baby spinach and sweet berries, finished with a crisp walnut crunch and zesty balsamic vinaigrette.

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NUTRITION

Protein

48.1g

Fat

22.4g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups baby spinach

0.5 cup strawberries

0.5 oz walnuts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat a high-quality non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.
3
While the chicken cooks, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard in a small bowl to create the vinaigrette.
4
In a large salad bowl, toss the fresh baby spinach with half of the prepared vinaigrette until lightly coated.
5
Slice the cooked chicken into thin strips and arrange them over the bed of spinach.
6
Top the salad with sliced strawberries and chopped walnuts for a satisfying, earthy crunch.
7
Drizzle the remaining vinaigrette over the top and serve immediately.