Grilled Chicken and Roasted Potato Salad with Mixed Greens and Citrus Vinaigrette

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

Grilled Chicken and Roasted Potato Salad with Mixed Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Mixed Greens and Citrus Vinaigrette

Grilled chicken breast and crispy roasted potatoes tossed with fresh mixed greens and zesty orange vinaigrette, finished with a sprinkle of salty feta cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
38.7g
Fat
14.4g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Red Potatoes

1.5 tsp Olive Oil

2 cups Mixed Greens

15g Feta Cheese

50g Orange Segments

1 tbsp Orange Juice

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into 1/2-inch cubes and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    In a small bowl, whisk together the orange juice, apple cider vinegar, Dijon mustard, and the remaining olive oil to create the vinaigrette.

  • 6

    Slice the grilled chicken into thin strips once it has rested for five minutes.

  • 7

    Place the mixed greens in a large serving bowl and top with the warm roasted potatoes, grilled chicken strips, and fresh orange segments.

  • 8

    Drizzle the citrus vinaigrette over the salad and finish with a sprinkle of crumbled feta cheese.

Grilled Chicken and Roasted Potato Salad with Mixed Greens and Citrus Vinaigrette

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

Grilled Chicken and Roasted Potato Salad with Mixed Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Potato Salad with Mixed Greens and Citrus Vinaigrette

Grilled chicken breast and crispy roasted potatoes tossed with fresh mixed greens and zesty orange vinaigrette, finished with a sprinkle of salty feta cheese.

NUTRITION

429kcal
Protein
38.7g
Fat
14.4g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Red Potatoes

1.5 tsp Olive Oil

2 cups Mixed Greens

15g Feta Cheese

50g Orange Segments

1 tbsp Orange Juice

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into 1/2-inch cubes and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    In a small bowl, whisk together the orange juice, apple cider vinegar, Dijon mustard, and the remaining olive oil to create the vinaigrette.

  • 6

    Slice the grilled chicken into thin strips once it has rested for five minutes.

  • 7

    Place the mixed greens in a large serving bowl and top with the warm roasted potatoes, grilled chicken strips, and fresh orange segments.

  • 8

    Drizzle the citrus vinaigrette over the salad and finish with a sprinkle of crumbled feta cheese.