Name: Chopped Chicken Salad with Crunchy Vegetables and Light Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 ounce Cooked Chicken Breast, diced; 2 cups Romaine Lettuce, chopped; 0.5 cup Cucumber, sliced; 0.25 cup Red Bell Pepper, diced; 1 tablespoon Sunflower Seeds, dry roasted; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Chopped Chicken Salad with Crunchy Vegetables and Light Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Chopped Chicken Salad with Crunchy Vegetables and Light Vinaigrette

Crisp romaine and tender chicken tossed with colorful peppers and cucumbers in a zesty Dijon vinaigrette, finished with toasted sunflower seeds.

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NUTRITION

Protein

11.9g

Fat

19.4g

Carbs

8.4g

SERVINGS

1 serving

INGREDIENTS

1 ounce Cooked Chicken Breast, diced

2 cups Romaine Lettuce, chopped

0.5 cup Cucumber, sliced

0.25 cup Red Bell Pepper, diced

1 tablespoon Sunflower Seeds, dry roasted

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Chop the romaine lettuce, cucumber, and red bell pepper into small, uniform bite-sized pieces.
2
Dice the pre-cooked chicken breast into small cubes and place in a large mixing bowl with the chopped vegetables.
3
In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until the dressing is well combined and emulsified.
4
Pour the vinaigrette over the salad mixture and toss thoroughly to ensure every leaf and vegetable is lightly coated.
5
Transfer the salad to a serving bowl and sprinkle with the toasted sunflower seeds for a nutty, toasted finish.