Grilled Chicken Breast Salad with Golden Potatoes and Mixed Greens

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

Grilled Chicken Breast Salad with Golden Potatoes and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Golden Potatoes and Mixed Greens

Tender grilled chicken and roasted golden potatoes served over fresh mixed greens with a zesty herb vinaigrette and a jammy soft-boiled egg.

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NUTRITION

417kcal
Protein
41.9g
Fat
16.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

100 grams Roasted Yukon Gold Potatoes

2 cups Mixed Greens

0.5 Soft-Boiled Egg

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Scrub and dice the golden potatoes into bite-sized pieces.

  • 2

    Toss the potatoes with one teaspoon of olive oil, sea salt, and black pepper, then roast at 400°F for 20 minutes until tender and golden.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until juicy and cooked through.

  • 4

    Soft-boil the egg by simmering in water for 7 minutes, then immediately transfer to an ice bath, peel, and slice in half.

  • 5

    In a small bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create the dressing.

  • 6

    Place the fresh mixed greens in a large bowl and top with the sliced grilled chicken, roasted potatoes, and the jammy egg.

  • 7

    Drizzle the zesty vinaigrette over the salad and serve immediately.

Grilled Chicken Breast Salad with Golden Potatoes and Mixed Greens

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

Grilled Chicken Breast Salad with Golden Potatoes and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Golden Potatoes and Mixed Greens

Tender grilled chicken and roasted golden potatoes served over fresh mixed greens with a zesty herb vinaigrette and a jammy soft-boiled egg.

NUTRITION

417kcal
Protein
41.9g
Fat
16.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

100 grams Roasted Yukon Gold Potatoes

2 cups Mixed Greens

0.5 Soft-Boiled Egg

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Scrub and dice the golden potatoes into bite-sized pieces.

  • 2

    Toss the potatoes with one teaspoon of olive oil, sea salt, and black pepper, then roast at 400°F for 20 minutes until tender and golden.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until juicy and cooked through.

  • 4

    Soft-boil the egg by simmering in water for 7 minutes, then immediately transfer to an ice bath, peel, and slice in half.

  • 5

    In a small bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create the dressing.

  • 6

    Place the fresh mixed greens in a large bowl and top with the sliced grilled chicken, roasted potatoes, and the jammy egg.

  • 7

    Drizzle the zesty vinaigrette over the salad and serve immediately.