Name: Spinach Salad with Mandarin Orange Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 3 cup Baby spinach; 0.5 cup Mandarin orange segments; 1 tbsp Mandarin orange juice; 1 tbsp Sliced almonds; 2 tbsp Red onion; 0.5 cup Cucumber; 1 tsp Extra virgin olive oil; 1 tbsp Rice vinegar; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Spinach Salad with Mandarin Orange Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Spinach Salad with Mandarin Orange Vinaigrette

Grilled chicken breast rests atop a bed of fresh baby spinach and juicy mandarin oranges, drizzled with a zesty citrus vinaigrette that provides a bright and refreshing finish.

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NUTRITION

Protein

45.6g

Fat

13.7g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

3 cup Baby spinach

0.5 cup Mandarin orange segments

1 tbsp Mandarin orange juice

1 tbsp Sliced almonds

2 tbsp Red onion

0.5 cup Cucumber

1 tsp Extra virgin olive oil

1 tbsp Rice vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then slice into thin strips.
3
In a small jar or bowl, whisk together the extra virgin olive oil, rice vinegar, Dijon mustard, mandarin orange juice, and the remaining salt and pepper to create the dressing.
4
In a large salad bowl, combine the baby spinach, thinly sliced red onion, diced cucumber, and mandarin orange segments.
5
Pour the vinaigrette over the salad and toss gently to ensure the spinach leaves are lightly coated.
6
Arrange the sliced grilled chicken on top of the salad and garnish with the sliced almonds for a satisfying crunch.