YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Tomato Spinach Salad
Tender grilled chicken breast served over a bed of fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of balsamic and a dollop of creamy cottage cheese.
INGREDIENTS
4 ounces Chicken Breast
3 cups Baby Spinach
1/2 cup Cherry Tomatoes
3 tablespoons Low-fat Cottage Cheese
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
PREPARATION
Season the chicken breast with a pinch of salt, pepper, and dried oregano.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
In a large salad bowl, combine the fresh baby spinach and the halved cherry tomatoes.
In a small jar or bowl, whisk together the extra virgin olive oil and balsamic vinegar to create the dressing.
Drizzle the dressing over the spinach and tomatoes, tossing gently to ensure even coating.
Top the salad with the warm grilled chicken strips and a scoop of cottage cheese just before serving.