Chopped Chicken Salad with Crunchy Vegetables

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

Chopped Chicken Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Chopped Chicken Salad with Crunchy Vegetables

Roasted chicken and vegetables tossed in a zesty lemon-Dijon vinaigrette, topped with toasted almonds for a satisfying crunch.

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NUTRITION

242kcal
Protein
14.4g
Fat
16.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Roasted Chicken Breast

0.5 cup Diced Cucumber

0.5 cup Diced Red Bell Pepper

0.25 cup Shredded Carrots

0.25 cup Diced Celery

1 tablespoon Sliced Almonds

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until the vinaigrette is emulsified.

  • 2

    Dice the roasted chicken breast, cucumber, red bell pepper, and celery into small, uniform pieces.

  • 3

    Combine the chopped chicken, diced vegetables, and shredded carrots in a large mixing bowl.

  • 4

    Drizzle the lemon-Dijon vinaigrette over the salad and toss thoroughly to coat all ingredients.

  • 5

    Garnish with sliced almonds and a pinch of sea salt for a toasted, savory finish.

Chopped Chicken Salad with Crunchy Vegetables

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

Chopped Chicken Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Chopped Chicken Salad with Crunchy Vegetables

Roasted chicken and vegetables tossed in a zesty lemon-Dijon vinaigrette, topped with toasted almonds for a satisfying crunch.

NUTRITION

242kcal
Protein
14.4g
Fat
16.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Roasted Chicken Breast

0.5 cup Diced Cucumber

0.5 cup Diced Red Bell Pepper

0.25 cup Shredded Carrots

0.25 cup Diced Celery

1 tablespoon Sliced Almonds

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until the vinaigrette is emulsified.

  • 2

    Dice the roasted chicken breast, cucumber, red bell pepper, and celery into small, uniform pieces.

  • 3

    Combine the chopped chicken, diced vegetables, and shredded carrots in a large mixing bowl.

  • 4

    Drizzle the lemon-Dijon vinaigrette over the salad and toss thoroughly to coat all ingredients.

  • 5

    Garnish with sliced almonds and a pinch of sea salt for a toasted, savory finish.