Name: Grilled Chicken and Egg Salad with Spinach and Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Grilled Chicken Breast, sliced; 1 large Hard-boiled Egg, sliced; 1/4 cup Low-fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1/2 medium Orange, segmented; 2.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Egg Salad with Spinach and Citrus 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 and Egg Salad with Spinach and Citrus Vinaigrette

Grilled chicken and hard-boiled egg served over fresh baby spinach and juicy orange segments, finished with a zesty, bright citrus vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.4g

Fat

19.9g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast, sliced

1 large Hard-boiled Egg, sliced

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 medium Orange, segmented

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until fully cooked and juices run clear.
2
Allow the chicken to rest for a few minutes before slicing into thin strips.
3
Place the large egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and slicing.
4
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.
5
Place the fresh baby spinach in a large bowl and toss gently with the citrus vinaigrette.
6
Arrange the sliced grilled chicken, hard-boiled egg, and orange segments on top of the bed of spinach.
7
Finish the dish by adding a dollop of low-fat cottage cheese in the center for extra creaminess and protein.