Name: Garden Fresh Vegetable Salad with Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz grilled chicken breast strips; 2 cup mixed baby greens; 0.25 cup canned chickpeas; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.25 cup bell pepper; 1 tbsp shelled hemp seeds; 2 tsp extra virgin olive oil; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp Dijon mustard

Garden Fresh Vegetable Salad with Balsamic Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Garden Fresh Vegetable Salad with Balsamic Vinaigrette

Crisp mixed greens tossed with protein-rich grilled chicken and crunchy garden vegetables in a tangy, emulsified balsamic vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.3g

Fat

21.3g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz grilled chicken breast strips

2 cup mixed baby greens

0.25 cup canned chickpeas

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup bell pepper

1 tbsp shelled hemp seeds

2 tsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and drain the canned chickpeas thoroughly in a colander.
2
Slice the cucumber, cherry tomatoes, and bell pepper into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper until the dressing is emulsified.
4
Place the mixed baby greens in a large serving bowl as the base.
5
Arrange the pre-cooked grilled chicken strips, chickpeas, cucumber, tomatoes, and bell peppers over the greens.
6
Drizzle the balsamic vinaigrette evenly over the salad and toss gently to combine.
7
Sprinkle with shelled hemp seeds for a final layer of texture and serve immediately.