Grilled Chicken Breast Salad with Crunchy Mixed Greens

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

Grilled Chicken Breast Salad with Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Mixed Greens

Tender grilled chicken breast served over a bed of crisp mixed greens and garden vegetables, finished with a light balsamic drizzle and toasted almonds.

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NUTRITION

272kcal
Protein
26g
Fat
13.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon Slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Allow the chicken to rest for five minutes before slicing into thin strips.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Whisk the extra virgin olive oil and balsamic vinegar together in a small bowl to create a simple vinaigrette.

  • 6

    Place the sliced chicken on top of the greens and sprinkle with the slivered almonds.

  • 7

    Drizzle the vinaigrette over the salad and toss gently to coat before serving.

Grilled Chicken Breast Salad with Crunchy Mixed Greens

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

Grilled Chicken Breast Salad with Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Mixed Greens

Tender grilled chicken breast served over a bed of crisp mixed greens and garden vegetables, finished with a light balsamic drizzle and toasted almonds.

NUTRITION

272kcal
Protein
26g
Fat
13.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon Slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Allow the chicken to rest for five minutes before slicing into thin strips.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Whisk the extra virgin olive oil and balsamic vinegar together in a small bowl to create a simple vinaigrette.

  • 6

    Place the sliced chicken on top of the greens and sprinkle with the slivered almonds.

  • 7

    Drizzle the vinaigrette over the salad and toss gently to coat before serving.