Vibrant Garden Green Salad with Honey Vinaigrette

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

Vibrant Garden Green Salad with Honey Vinaigrette

YOUR SOLIN GENERATED RECIPE

Vibrant Garden Green Salad with Honey Vinaigrette

Pan-seared chicken breast atop a crisp bed of garden greens and colorful vegetables, finished with a bright, silky honey-mustard vinaigrette.

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NUTRITION

556kcal
Protein
53.3g
Fat
30.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp sunflower seeds

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp honey

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with half of the sea salt and black pepper.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

  • 4

    While the chicken rests, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, honey, Dijon mustard, and the remaining salt and pepper in a small jar or bowl.

  • 5

    In a large salad bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

  • 6

    Drizzle the honey vinaigrette over the vegetables and toss gently to coat.

  • 7

    Top the salad with the sliced chicken breast and a sprinkle of sunflower seeds for a satisfying crunch.

Vibrant Garden Green Salad with Honey Vinaigrette

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

Vibrant Garden Green Salad with Honey Vinaigrette

YOUR SOLIN GENERATED RECIPE

Vibrant Garden Green Salad with Honey Vinaigrette

Pan-seared chicken breast atop a crisp bed of garden greens and colorful vegetables, finished with a bright, silky honey-mustard vinaigrette.

NUTRITION

556kcal
Protein
53.3g
Fat
30.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp sunflower seeds

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp honey

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with half of the sea salt and black pepper.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

  • 4

    While the chicken rests, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, honey, Dijon mustard, and the remaining salt and pepper in a small jar or bowl.

  • 5

    In a large salad bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

  • 6

    Drizzle the honey vinaigrette over the vegetables and toss gently to coat.

  • 7

    Top the salad with the sliced chicken breast and a sprinkle of sunflower seeds for a satisfying crunch.