Name: Herb Chicken Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cup Mixed baby greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Fresh parsley; 1 tbsp Fresh dill; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.5 oz Raw pepitas; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb Chicken 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

Herb Chicken Salad with Lemon Vinaigrette

Pan-seared herb chicken breast sliced over a bed of crisp garden greens and drizzled with a zesty, bright lemon vinaigrette.

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NUTRITION

Protein

50.6g

Fat

26.4g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.5 oz Raw pepitas

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, finely chopped parsley, and chopped dill in a small bowl.
4
Slice the cucumber into half-moons and halve the cherry tomatoes.
5
Place the mixed baby greens in a large bowl and toss with half of the prepared lemon vinaigrette.
6
Slice the warm chicken into thin strips and arrange them over the greens.
7
Top the salad with the cucumber, cherry tomatoes, and raw pepitas for crunch.
8
Drizzle the remaining vinaigrette over the top and serve immediately.