Name: Grilled Chicken Salad with Crunchy Greens and Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 1 small Mandarin Orange; 1 tbsp Pumpkin Seeds; 2 tsp Extra Virgin Olive Oil; 1 tbsp Orange Juice; 1 tsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Salad with Crunchy Greens and Citrus Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Greens and Citrus Vinaigrette

Grilled chicken breast served over crisp mixed greens and cucumber, finished with a bright citrus vinaigrette and toasted pumpkin seeds.

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NUTRITION

Protein

34.2g

Fat

17.7g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1 small Mandarin Orange

1 tbsp Pumpkin Seeds

2 tsp Extra Virgin Olive Oil

1 tbsp Orange Juice

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into strips.
4
In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, and Dijon mustard to create the vinaigrette.
5
Wash and dry the mixed greens and place them in a large salad bowl.
6
Slice the cucumber into rounds and peel the mandarin orange, breaking it into segments.
7
Add the cucumber and orange segments to the greens.
8
Drizzle the citrus vinaigrette over the salad and toss gently to coat.
9
Top the salad with the sliced grilled chicken and sprinkle with toasted pumpkin seeds.