Name: Chicken and Date Salad with Honey-Lime Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup mixed greens; 1 whole medjool date; 0.5 oz feta cheese; 0.25 oz walnuts; 1 tsp extra virgin olive oil; 0.5 tsp honey; 1 tbsp lime juice; 0.25 tsp sea salt; 0.25 tsp black pepper

Chicken and Date Salad with Honey-Lime Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Chicken and Date Salad with Honey-Lime Vinaigrette

Pan-seared chicken breast served over crisp greens with sweet Medjool dates and creamy feta, drizzled with a bright and zesty honey-lime vinaigrette.

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NUTRITION

Protein

49.4g

Fat

18.0g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup mixed greens

1 whole medjool date

0.5 oz feta cheese

0.25 oz walnuts

1 tsp extra virgin olive oil

0.5 tsp honey

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the extra virgin olive oil, honey, and lime juice in a small bowl to create the vinaigrette.
4
Remove the pit from the Medjool date and slice it into thin strips; roughly chop the walnuts.
5
Place the mixed greens in a large bowl and toss with half of the vinaigrette.
6
Slice the cooked chicken into strips and arrange them over the greens.
7
Top the salad with the sliced dates, crumbled feta cheese, and chopped walnuts.
8
Drizzle the remaining vinaigrette over the top and serve immediately.