Name: Grilled Chicken and Black Bean Salad with Creamy Ranch Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 oz Chicken Breast; 1/3 cup Black Beans, rinsed; 2 cups Mixed Greens; 1.5 slices Sourdough Bread; 1 oz Avocado, sliced; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/3 cup Cherry Tomatoes

Grilled Chicken and Black Bean Salad with Creamy Ranch Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Salad with Creamy Ranch Dressing

Tender grilled chicken breast and hearty black beans tossed with crisp mixed greens and garden veggies, finished with a drizzle of zesty, creamy herb ranch.

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NUTRITION

Protein

33.9g

Fat

13.5g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast

1/3 cup Black Beans, rinsed

2 cups Mixed Greens

1.5 slices Sourdough Bread

1 oz Avocado, sliced

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/3 cup Cherry Tomatoes

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PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and dried dill.
2
Heat olive oil in a grill pan over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the ranch dressing by whisking the Greek yogurt with a teaspoon of water, a squeeze of lemon juice, and a dash of garlic powder and onion powder.
4
In a large salad bowl, combine the mixed greens, cherry tomatoes, and rinsed black beans.
5
Slice the grilled chicken into strips and place them on top of the salad along with the fresh avocado slices.
6
Toast the sourdough bread slices until they are golden and crisp.
7
Drizzle the creamy yogurt ranch dressing over the salad and serve immediately with the toasted bread on the side.