Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette

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

Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette

Grilled chicken breast slices served over a bed of fresh mixed greens and crisp cucumbers, drizzled with a tangy balsamic vinaigrette and finished with a sprinkle of salty feta.

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NUTRITION

278kcal
Protein
16.7g
Fat
18.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

0.5 ounce Feta Cheese

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F, then let it rest for 5 minutes before slicing into thin strips.

  • 3

    In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.

  • 4

    In a small glass jar or bowl, whisk together the olive oil and balsamic vinegar until well emulsified.

  • 5

    Place the sliced chicken on top of the greens and sprinkle with the crumbled feta cheese.

  • 6

    Drizzle the balsamic vinaigrette over the salad and toss gently to combine just before serving.

Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette

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

Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette

Grilled chicken breast slices served over a bed of fresh mixed greens and crisp cucumbers, drizzled with a tangy balsamic vinaigrette and finished with a sprinkle of salty feta.

NUTRITION

278kcal
Protein
16.7g
Fat
18.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

0.5 ounce Feta Cheese

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F, then let it rest for 5 minutes before slicing into thin strips.

  • 3

    In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.

  • 4

    In a small glass jar or bowl, whisk together the olive oil and balsamic vinegar until well emulsified.

  • 5

    Place the sliced chicken on top of the greens and sprinkle with the crumbled feta cheese.

  • 6

    Drizzle the balsamic vinaigrette over the salad and toss gently to combine just before serving.