Name: Honey-Mustard Chicken Pecan Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Mixed baby greens; 0.5 oz Pecan halves; 0.25 cup Cherry tomatoes; 0.25 cup Cucumber; 1 tsp Honey; 1 tsp Dijon mustard; 1 tsp Extra virgin olive oil; 1 tsp Apple cider vinegar

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

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Chicken Pecan Salad

Pan-seared chicken breast served over crisp mixed greens with toasted pecans and a zesty honey-mustard vinaigrette that provides a bright, tangy finish.

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NUTRITION

Protein

51.7g

Fat

25.4g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.5 oz Pecan halves

0.25 cup Cherry tomatoes

0.25 cup Cucumber

1 tsp Honey

1 tsp Dijon mustard

1 tsp Extra virgin olive oil

1 tsp Apple cider vinegar

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat avocado oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken cooks, toast the pecan halves in a small dry pan over low heat for 3 minutes until fragrant and crunchy.
4
In a small bowl, whisk together the honey, Dijon mustard, extra virgin olive oil, and apple cider vinegar to create the dressing.
5
In a large salad bowl, combine the mixed baby greens, halved cherry tomatoes, and sliced cucumbers.
6
Slice the warm chicken breast into thin strips and arrange them over the bed of greens.
7
Top the salad with the toasted pecans and drizzle the honey-mustard vinaigrette over the top before serving.