Name: Grilled Chicken Breast Salad with Avocado, Mixed Greens, and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Grilled Chicken Breast; 1 large Hard-boiled Egg; 1/2 medium Avocado; 2 cups Mixed Greens; 2 tbsp Shredded Parmesan Cheese; 1 tbsp Heavy Cream; 1/2 tbsp Olive Oil

Grilled Chicken Breast Salad with Avocado, Mixed Greens, and Parmesan

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Avocado, Mixed Greens, and Parmesan

Tender grilled chicken and a jammy hard-boiled egg served over crisp mixed greens, topped with sliced avocado and a dusting of savory parmesan.

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NUTRITION

Protein

66g

Fat

37.1g

Carbs

10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Grilled Chicken Breast

1 large Hard-boiled Egg

1/2 medium Avocado

2 cups Mixed Greens

2 tbsp Shredded Parmesan Cheese

1 tbsp Heavy Cream

1/2 tbsp Olive Oil

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PREPARATION

1
Season the chicken breast with salt and pepper then grill over medium-high heat until fully cooked and juices run clear.
2
Boil the egg for 7 minutes to achieve a jammy yolk, then immediately cool in an ice bath before peeling and slicing in half.
3
In a small bowl, whisk together the heavy cream, olive oil, and a squeeze of fresh lemon juice to create a creamy keto-friendly dressing.
4
Place the mixed greens in a large serving bowl and toss gently with the prepared creamy dressing until evenly coated.
5
Slice the grilled chicken into strips and arrange them over the greens along with the egg halves and sliced avocado.
6
Garnish the entire salad with the shredded parmesan cheese and an extra crack of black pepper before serving.