Name: Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 2 cups Romaine Lettuce; 1/2 cup Cucumber; 1/2 cup Red Bell Pepper; 1/4 cup shredded Carrots; 3 medium Radishes; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1 tablespoon Sunflower Seeds

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

Tender chicken breast grilled until juicy and tossed with crisp cucumbers, peppers, and radishes in a zesty lemon-dijon vinaigrette for a refreshing, toasted crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.2g

Fat

22.1g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Romaine Lettuce

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1/4 cup shredded Carrots

3 medium Radishes

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Sunflower Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing into thin strips.
4
Chop the romaine, cucumber, bell pepper, and radishes into bite-sized pieces.
5
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.
6
Combine the chopped vegetables in a large bowl and toss with the lemon vinaigrette.
7
Top the salad with the sliced grilled chicken and a sprinkle of sunflower seeds.