Name: Green Bean Avocado Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 1 cup green beans; 2 cups romaine lettuce; 0.25 whole avocado; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Green Bean Avocado Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Green Bean Avocado Salad with Lemon Vinaigrette

Tender blanched green beans and grilled chicken breast tossed with buttery avocado slices in a bright, zesty lemon vinaigrette.

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NUTRITION

Protein

42.0g

Fat

20.6g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

4.25 oz chicken breast

1 cup green beans

2 cups romaine lettuce

0.25 whole avocado

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Season the chicken breast with half of the sea salt, black pepper, and garlic powder.
2
Grill or pan-sear the chicken over medium heat for 6-7 minutes per side until fully cooked, then slice into thin strips.
3
Blanch the green beans in boiling water for 3 minutes, then immediately plunge them into ice water to maintain their crisp texture and vibrant color.
4
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining seasonings to create the vinaigrette.
5
Roughly chop the romaine lettuce and place it in a large serving bowl along with the blanched green beans.
6
Arrange the sliced chicken and avocado on top of the greens.
7
Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.