Grilled Chicken Salad with Corn and Mixed Greens

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

Grilled Chicken Salad with Corn and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Corn and Mixed Greens

Tender grilled chicken and charred sweet corn tossed with fresh mixed greens and juicy tomatoes, finished with a bright and zesty lemon-balsamic vinaigrette.

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NUTRITION

329kcal
Protein
34.2g
Fat
11.7g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Sweet Corn

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Lightly char the corn kernels in the same pan for 2-3 minutes until golden brown.

  • 4

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 5

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and charred corn.

  • 6

    Whisk together the olive oil and balsamic vinegar in a small jar to create the dressing.

  • 7

    Top the salad with the sliced grilled chicken and drizzle the vinaigrette over the top before serving.

Grilled Chicken Salad with Corn and Mixed Greens

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

Grilled Chicken Salad with Corn and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Corn and Mixed Greens

Tender grilled chicken and charred sweet corn tossed with fresh mixed greens and juicy tomatoes, finished with a bright and zesty lemon-balsamic vinaigrette.

NUTRITION

329kcal
Protein
34.2g
Fat
11.7g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Sweet Corn

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Lightly char the corn kernels in the same pan for 2-3 minutes until golden brown.

  • 4

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 5

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and charred corn.

  • 6

    Whisk together the olive oil and balsamic vinegar in a small jar to create the dressing.

  • 7

    Top the salad with the sliced grilled chicken and drizzle the vinaigrette over the top before serving.