Name: Chicken Salad with Oil and Vinegar Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 2 cup mixed baby greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.25 cup red onion; 0.25 whole avocado; 0.5 oz walnuts

Chicken Salad with Oil and Vinegar Dressing

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

YOUR SOLIN GENERATED RECIPE

Chicken Salad with Oil and Vinegar Dressing

Pan-seared chicken breast served over crisp mixed greens and vibrant vegetables, finished with a zesty homemade herb vinaigrette for a bright, refreshing crunch.

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NUTRITION

Protein

59.8g

Fat

37.0g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 whole avocado

0.5 oz walnuts

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, and Dijon mustard until emulsified.
4
Prepare the salad base by placing the mixed baby greens in a large bowl and topping with chopped cucumber, halved cherry tomatoes, and thinly sliced red onion.
5
Slice the cooked chicken into strips and arrange them over the salad along with the sliced avocado and walnuts.
6
Drizzle the homemade vinaigrette over the salad just before serving and toss gently to combine.