Name: Carrot and Cucumber Ribbon Salad with Sesame Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup carrot; 1 cup cucumber; 1 tbsp sesame oil; 1 tbsp tamari; 0.5 tbsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tbsp rice vinegar; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Carrot and Cucumber Ribbon Salad with Sesame Grilled Chicken

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

YOUR SOLIN GENERATED RECIPE

Carrot and Cucumber Ribbon Salad with Sesame Grilled Chicken

Grilled chicken breast rests atop crisp carrot and cucumber ribbons tossed in a zesty sesame-ginger dressing for a refreshing crunch.

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NUTRITION

Protein

52.5g

Fat

21.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrot

1 cup cucumber

1 tbsp sesame oil

1 tbsp tamari

0.5 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tbsp rice vinegar

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, use a Y-peeler or mandoline to shave the carrot and cucumber into long, thin ribbons, stopping when you reach the watery core of the cucumber.
4
In a small bowl, whisk together the sesame oil, tamari, rice vinegar, honey, minced fresh ginger, and minced garlic until emulsified.
5
Place the vegetable ribbons in a large mixing bowl and gently toss with the prepared dressing until well coated.
6
Slice the grilled chicken into thin strips and arrange them over the bed of ribbons, finishing with a sprinkle of sesame seeds.