Name: Grilled Chicken Salad with Shredded Cheese and Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Chicken Breast; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon Sharp Cheddar Cheese; 2 cups Mixed Greens; 0.5 cup Red Bell Pepper; 0.5 cup Cucumber; 0.25 cup Carrots; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Chicken Salad with Shredded Cheese and Crunchy Vegetables

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 Shredded Cheese and Crunchy Vegetables

Grilled chicken breast served over a bed of garden vegetables and shredded cheddar with a creamy yogurt dressing for a bite that is wonderfully crisp.

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NUTRITION

Protein

34.2g

Fat

19.4g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Sharp Cheddar Cheese

2 cups Mixed Greens

0.5 cup Red Bell Pepper

0.5 cup Cucumber

0.25 cup Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, and the remaining oregano to make the dressing.
4
Chop the bell pepper and cucumber into bite-sized pieces and grate the carrots.
5
Place the mixed greens in a large serving bowl and toss with the prepared vegetables.
6
Slice the grilled chicken into thin strips and arrange them over the salad base.
7
Top the salad with the shredded cheddar cheese and drizzle the creamy yogurt dressing over everything.