Name: Shredded Carrot Salad with Apple Cider Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast, cooked and shredded; 2 cups shredded carrots; 1 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 0.5 oz raw pumpkin seeds; 0.25 cup fresh parsley; 1 medium green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

Shredded Carrot Salad with Apple Cider Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Shredded Carrot Salad with Apple Cider Vinaigrette

Tossed shredded carrots and chicken breast are mixed with a tangy apple cider vinaigrette for a refreshing, protein-packed crunch.

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NUTRITION

Protein

50.7g

Fat

27.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 cups shredded carrots

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp Dijon mustard

0.5 oz raw pumpkin seeds

0.25 cup fresh parsley

1 medium green onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small glass bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
2
In a large mixing bowl, combine the shredded carrots, shredded chicken breast, and sliced green onion.
3
Pour the apple cider vinaigrette over the carrot mixture and toss thoroughly with tongs to ensure every ingredient is evenly coated.
4
Gently fold in the chopped fresh parsley and sprinkle the raw pumpkin seeds over the top for a nutty texture.
5
Serve the salad immediately or let it marinate in the refrigerator for 15 minutes to allow the flavors to deepen.