Name: Grilled Chicken Salad with Roasted Potatoes and Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1 oz Smoked Salmon; 2.6 oz White Potato; 2 tbsp Cooked Quinoa; 2 cups Mixed Greens; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Salad with Roasted Potatoes and Mixed Greens

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 Roasted Potatoes and Mixed Greens

Grilled chicken and savory smoked salmon served over mixed greens with herb-roasted potatoes and fluffy quinoa, finished with a zesty lemon-dijon dressing.

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NUTRITION

Protein

43.7g

Fat

6.1g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1 oz Smoked Salmon

2.6 oz White Potato

2 tbsp Cooked Quinoa

2 cups Mixed Greens

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Preheat oven to 400°F.
2
Dice the potatoes into small cubes and roast on a parchment-lined tray for 20 minutes until golden and crisp.
3
Season the chicken breast with a squeeze of lemon juice and garlic powder.
4
Grill the chicken over medium-high heat for 6 minutes per side until cooked through.
5
Slice the grilled chicken and the smoked salmon into bite-sized pieces.
6
In a large bowl, toss the warm roasted potatoes with the cooked quinoa to combine.
7
Add the mixed greens to the bowl and top with the chicken and salmon mixture.
8
Drizzle with a whisked blend of the remaining lemon juice and Dijon mustard for a bright finish.