Name: Grilled Chicken Breast Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 2 cups Mixed Greens; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Cucumber; 1/4 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast Salad with Crunchy Vegetables

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 Crunchy Vegetables

Tender grilled chicken breast sliced over a bed of crisp garden greens and colorful raw vegetables, finished with a bright and zesty lemon-dijon vinaigrette.

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NUTRITION

Protein

41.6g

Fat

14.1g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with oil spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken rests, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.
5
In a large salad bowl, combine the mixed greens, sliced bell peppers, cucumbers, and shredded carrots.
6
Slice the grilled chicken into thin strips and place them on top of the vegetable medley.
7
Drizzle the lemon-dijon vinaigrette over the salad just before serving and toss gently to coat.