YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Berry Salad
Grilled chicken breast strips are tossed with vibrant mixed greens and juicy summer berries, then finished with a crunch of toasted walnuts and a tangy balsamic glaze.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
2 cups mixed baby greens
0.5 cup fresh blueberries
0.5 cup fresh strawberries
0.5 oz chopped walnuts
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
PREPARATION
Season the chicken breast evenly on both sides with sea salt and black pepper.
Heat the avocado oil in a grill pan over medium-high heat until shimmering.
Place the chicken in the pan and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar until well combined to create the dressing.
In a large salad bowl, combine the mixed baby greens, fresh blueberries, sliced strawberries, and chopped walnuts.
Add the sliced chicken to the bowl, drizzle with the balsamic dressing, and toss gently to coat before serving immediately.