Name: Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.4 ounces Grilled Chicken Breast; 1.5 cups Mixed Greens; 1/4 cup sliced Cucumber; 1/4 cup chopped Red Bell Pepper; 2 medium Radishes, sliced; 1/4 cup Shredded Carrots; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 teaspoon Dijon Mustard

Grilled Chicken Salad with Crunchy Vegetables 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 Salad with Crunchy Vegetables and Lemon Vinaigrette

Grilled chicken breast tossed with crisp cucumbers, radishes, and peppers in a bright lemon-dijon vinaigrette for a refreshing, zesty crunch.

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NUTRITION

Protein

14.7g

Fat

15.5g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

1.5 cups Mixed Greens

1/4 cup sliced Cucumber

1/4 cup chopped Red Bell Pepper

2 medium Radishes, sliced

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for about 5-6 minutes per side until fully cooked, then set aside to rest.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until emulsified.
4
Prepare the vegetables by slicing the cucumber, chopping the bell pepper, and thinly slicing the radishes.
5
Place the mixed greens in a large serving bowl and top with the cucumber, bell pepper, radishes, and shredded carrots.
6
Slice the rested chicken breast into thin strips and arrange them over the vegetable bed.
7
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients before serving.