Prosciutto Melon Feta Salad with Grilled Chicken

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

Prosciutto Melon Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Prosciutto Melon Feta Salad with Grilled Chicken

Grilled chicken breast paired with salty prosciutto and sweet melon, tossed in a zesty vinaigrette for a vibrant and refreshing summer meal.

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NUTRITION

559kcal
Protein
55.4g
Fat
28.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Prosciutto

0.5 oz Feta cheese

1 cup Cantaloupe melon

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, dice the cantaloupe melon, cucumber, and cherry tomatoes into bite-sized pieces.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and the remaining sea salt and pepper to create a bright dressing.

  • 5

    Slice the grilled chicken into strips and tear the prosciutto into smaller ribbons.

  • 6

    Combine the melon, cucumber, tomatoes, chicken, and prosciutto in a large bowl, then top with crumbled feta cheese and drizzle with the vinaigrette.

Prosciutto Melon Feta Salad with Grilled Chicken

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

Prosciutto Melon Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Prosciutto Melon Feta Salad with Grilled Chicken

Grilled chicken breast paired with salty prosciutto and sweet melon, tossed in a zesty vinaigrette for a vibrant and refreshing summer meal.

NUTRITION

559kcal
Protein
55.4g
Fat
28.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Prosciutto

0.5 oz Feta cheese

1 cup Cantaloupe melon

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast with half of the sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, dice the cantaloupe melon, cucumber, and cherry tomatoes into bite-sized pieces.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and the remaining sea salt and pepper to create a bright dressing.

  • 5

    Slice the grilled chicken into strips and tear the prosciutto into smaller ribbons.

  • 6

    Combine the melon, cucumber, tomatoes, chicken, and prosciutto in a large bowl, then top with crumbled feta cheese and drizzle with the vinaigrette.