Name: Garden Greens Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 2 cup Mixed baby greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 whole Avocado; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Garden Greens Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Garden Greens Salad with Lemon Vinaigrette

Sautéed chicken breast served over a bed of crisp garden greens and vibrant vegetables, finished with a bright and zesty lemon-dijon vinaigrette.

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NUTRITION

Protein

52.0g

Fat

21.1g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Season the chicken breast with half of the salt, pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
3
While the chicken cooks, whisk together the olive oil, lemon juice, Dijon mustard, and the remaining salt, pepper, and oregano in a small bowl to create the vinaigrette.
4
Chop the cucumber into rounds, halve the cherry tomatoes, and thinly slice the avocado.
5
Toss the mixed baby greens with the cucumber and cherry tomatoes in a large serving bowl.
6
Slice the warm chicken into strips and arrange it on top of the greens along with the avocado slices.
7
Drizzle the lemon vinaigrette over the entire salad and serve immediately.