YOUR SOLIN GENERATED RECIPE
Harvest Greens with Apple Vinaigrette
Sautéed chicken breast and hard-boiled eggs tossed with crisp apples and mixed greens in a tangy, velvet-smooth apple cider vinaigrette.
INGREDIENTS
5 oz chicken breast
1 large egg
2 cup mixed greens
0.5 medium apple
0.5 cup cucumber
0.25 oz walnuts
0.5 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F, then slice into thin strips.
Place the egg in a small saucepan, cover with water, and bring to a boil; remove from heat, cover, and let stand for 9 minutes before cooling in ice water and slicing.
In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and the remaining sea salt and pepper until emulsified.
Wash and dry the mixed greens, then place them in a large serving bowl.
Core and thinly slice the apple and dice the cucumber, adding them to the greens along with the walnuts.
Top the salad with the sliced chicken and hard-boiled egg halves.
Drizzle the apple vinaigrette over the top and toss gently to coat all ingredients evenly.