Name: Chicken and Cannellini Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 0.5 cup Cannellini beans; 2 cup Romaine lettuce; 0.5 cup Red cabbage; 0.5 cup White cabbage; 0.25 cup Shredded carrots; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chicken and Cannellini Bean Salad

Crisp shredded cabbage and lettuce tossed with tender pulled chicken and creamy cannellini beans in a bright, zesty lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.3g

Fat

11.1g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

0.5 cup Cannellini beans

2 cup Romaine lettuce

0.5 cup Red cabbage

0.5 cup White cabbage

0.25 cup Shredded carrots

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Finely shred the white cabbage and red cabbage, then chop the romaine lettuce into bite-sized pieces.
2
Grate the carrots or use pre-shredded carrots and place all the greens into a large mixing bowl.
3
Drain the cannellini beans into a colander and rinse thoroughly under cold water to remove excess starch.
4
Slice or shred the pre-cooked chicken breast into thin, uniform strips.
5
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano until emulsified.
6
Add the chicken and rinsed beans to the bowl with the cabbage and lettuce.
7
Pour the lemon vinaigrette over the salad and toss everything together until the ingredients are evenly coated and well combined.