Name: Kale and Peach Salad with Honey-Lime Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Lacinato kale; 1 medium Peach; 0.5 tbsp Extra virgin olive oil; 1 tsp Honey; 1 tbsp Lime juice; 1 tbsp Slivered almonds; 0.5 oz Feta cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

Kale and Peach Salad with Honey-Lime Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Kale and Peach Salad with Honey-Lime Vinaigrette

Pan-seared chicken breast and juicy sliced peaches are tossed with massaged kale in a zesty honey-lime dressing for a vibrant, refreshing crunch.

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NUTRITION

Protein

51.9g

Fat

24.4g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Lacinato kale

1 medium Peach

0.5 tbsp Extra virgin olive oil

1 tsp Honey

1 tbsp Lime juice

1 tbsp Slivered almonds

0.5 oz Feta cheese

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 sea salt and black pepper.
2
Heat the avocado oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken cooks, remove the tough stems from the kale and thinly slice the leaves into ribbons.
5
In a large mixing bowl, whisk together the extra virgin olive oil, honey, and lime juice until emulsified.
6
Add the kale to the bowl and massage the leaves with your hands for 2 minutes until they become dark green and tender.
7
Slice the peach into thin wedges and slice the cooked chicken into strips.
8
Top the massaged kale with the sliced chicken, peaches, slivered almonds, and crumbled feta cheese before serving.