Grilled Chicken Salad with Green Olives and Pickle Vinaigrette

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

Grilled Chicken Salad with Green Olives and Pickle Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Green Olives and Pickle Vinaigrette

Grilled chicken breast over a bed of crunchy cabbage, tossed in a tangy pickle juice vinaigrette and topped with briny green olives.

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NUTRITION

387kcal
Protein
40g
Fat
20.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups shredded Green Cabbage

5 Green Olives, sliced

1/2 cup chopped Dill Pickles

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

2 tbsp diced Red Onion

1 tbsp sliced Jalapeño

1 tbsp Pickle Juice

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    While the chicken rests, whisk together the olive oil, pickle juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 3

    In a large mixing bowl, combine the shredded cabbage, chopped pickles, red onion, and jalapeño.

  • 4

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat.

  • 5

    Slice the grilled chicken into strips and place on top of the cabbage slaw.

  • 6

    Garnish with sliced green olives and serve immediately.

Grilled Chicken Salad with Green Olives and Pickle Vinaigrette

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

Grilled Chicken Salad with Green Olives and Pickle Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Green Olives and Pickle Vinaigrette

Grilled chicken breast over a bed of crunchy cabbage, tossed in a tangy pickle juice vinaigrette and topped with briny green olives.

NUTRITION

387kcal
Protein
40g
Fat
20.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups shredded Green Cabbage

5 Green Olives, sliced

1/2 cup chopped Dill Pickles

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

2 tbsp diced Red Onion

1 tbsp sliced Jalapeño

1 tbsp Pickle Juice

PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    While the chicken rests, whisk together the olive oil, pickle juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 3

    In a large mixing bowl, combine the shredded cabbage, chopped pickles, red onion, and jalapeño.

  • 4

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat.

  • 5

    Slice the grilled chicken into strips and place on top of the cabbage slaw.

  • 6

    Garnish with sliced green olives and serve immediately.