Name: Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.3 oz Grilled Chicken Breast; 2 tbsp Non-fat Greek Yogurt; 1 large Hard-boiled Egg; 2 cups Mixed Greens; 1/2 cup Sliced Cucumber; 1/4 cup Cherry Tomatoes; 1 slice Sourdough Bread; 0.5 tsp Olive Oil

Grilled Chicken Salad with Mixed Vegetables and Yogurt Dressing

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 Mixed Vegetables and Yogurt Dressing

Grilled chicken breast served over a bed of crisp garden greens and seasonal vegetables, finished with a creamy, herb-flecked yogurt dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.5g

Fat

11g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Grilled Chicken Breast

2 tbsp Non-fat Greek Yogurt

1 large Hard-boiled Egg

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/4 cup Cherry Tomatoes

1 slice Sourdough Bread

0.5 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Lightly coat a grill pan with olive oil and cook the chicken over medium-high heat until the internal temperature reaches 165°F.
3
While the chicken cooks, place the egg in a small pot of water, bring to a boil, then cover and let sit for 9 minutes before cooling in ice water.
4
Whisk together the Greek yogurt, a squeeze of lemon juice, and chopped fresh herbs to create the dressing.
5
Chop the cucumber and cherry tomatoes, then toss them with the mixed greens in a large bowl.
6
Slice the grilled chicken and peel the hard-boiled egg.
7
Toast the sourdough bread until golden brown.
8
Top the salad with the chicken and egg, drizzle with the yogurt dressing, and serve with the toasted sourdough on the side.