Name: Broccoli Salad with Cranberry Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups broccoli florets; 2 tbsp whole grain cranberry sauce; 0.5 oz slivered almonds; 1 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp red onion

Broccoli Salad with Cranberry Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Broccoli Salad with Cranberry Vinaigrette

Sautéed chicken breast served over a crisp broccoli salad tossed in a vibrant, tangy cranberry vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.8g

Fat

28.2g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

2 tbsp whole grain cranberry sauce

0.5 oz slivered almonds

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with the sea salt and black pepper.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and whole grain cranberry sauce until the dressing is well emulsified.
4
In a large salad bowl, combine the raw broccoli florets, slivered almonds, and finely minced red onion.
5
Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.
6
Add the chicken to the broccoli mixture, pour the cranberry vinaigrette over the top, and toss thoroughly to coat all ingredients.