Name: Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 2 cups Mixed Greens; 1/4 medium Avocado; 1 small slice Sourdough Bread; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Lemon Vinaigrette

Grilled chicken breast and avocado over fresh mixed greens, served with toasted sourdough and a lemon vinaigrette that's bright and zesty.

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NUTRITION

Protein

35.9g

Fat

15.6g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

2 cups Mixed Greens

1/4 medium Avocado

1 small slice Sourdough Bread

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Preheat a grill pan over medium-high heat and season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
3
Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until the dressing is well combined.
4
Place the mixed greens in a large bowl and toss gently with half of the prepared vinaigrette.
5
Top the greens with the sliced grilled chicken and the fresh avocado slices.
6
Toast the sourdough bread until golden and crisp, then serve it on the side of the salad with the remaining dressing drizzled over the top.