Name: Grilled Chicken Breast Salad with Mixed Greens and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 1.4 oz Avocado, sliced; 10g Pumpkin Seeds; 1.3 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast Salad with Mixed Greens and Lemon 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 Breast Salad with Mixed Greens and Lemon Vinaigrette

Grilled chicken breast over a bed of crisp mixed greens and garden vegetables, drizzled with a zesty lemon-dijon vinaigrette and topped with buttery avocado.

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NUTRITION

Protein

40.9g

Fat

20.5g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1.4 oz Avocado, sliced

10g Pumpkin Seeds

1.3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and cracked black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
4
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.
5
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
6
Arrange the sliced grilled chicken and avocado on top of the greens.
7
Sprinkle with pumpkin seeds for added crunch and protein.
8
Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.