Name: Spinach Salad with Jammy Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 cups baby spinach; 3 large eggs; 4 oz chicken breast; 0.25 cup red onion; 0.5 cup cucumber; 1 tbsp lemon juice; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp apple cider vinegar

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

YOUR SOLIN GENERATED RECIPE

Spinach Salad with Jammy Eggs

Fresh baby spinach tossed with shredded chicken and topped with jammy eggs for a protein-packed bowl featuring a zesty lemon-Dijon finish.

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NUTRITION

Protein

49.2g

Fat

19.7g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

3 cups baby spinach

3 large eggs

4 oz chicken breast

0.25 cup red onion

0.5 cup cucumber

1 tbsp lemon juice

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

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PREPARATION

1
Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for exactly 6.5 minutes.
2
Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and ensure a jammy yolk.
3
In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, sea salt, and black pepper to create a fat-free dressing.
4
Place the baby spinach in a large bowl and toss with the dressing until the leaves are lightly and evenly coated.
5
Add the thinly sliced red onion, diced cucumber, and pre-cooked shredded chicken breast to the spinach and toss gently.
6
Peel the eggs carefully, slice them in half to reveal the soft centers, and arrange them over the salad before serving.