Name: Grilled Chicken and Crunchy Vegetable Salad with Sesame-Ginger Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 oz Chicken Breast; 1/3 cup Shelled Edamame; 1.5 cups Shredded Cabbage; 1/4 cup Shredded Carrots; 1/3 cup Sliced Red Bell Pepper; 2 tsp Toasted Sesame Oil; 1 tsp Honey; 1 tbsp Low-Sodium Soy Sauce; 1 tbsp Rice Vinegar; 1 tsp Sesame Seeds; 1 tsp Grated Fresh Ginger

Grilled Chicken and Crunchy Vegetable Salad with Sesame-Ginger Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crunchy Vegetable Salad with Sesame-Ginger Dressing

Grilled chicken breast tossed with shredded cabbage and edamame in a zesty sesame-ginger vinaigrette, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

39.1g

Fat

16.8g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1/3 cup Shelled Edamame

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1/3 cup Sliced Red Bell Pepper

2 tsp Toasted Sesame Oil

1 tsp Honey

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Sesame Seeds

1 tsp Grated Fresh Ginger

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.
3
Let the chicken rest for 5 minutes before slicing into thin strips.
4
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and grated ginger to create the dressing.
5
Combine the shredded cabbage, carrots, sliced bell pepper, and edamame in a large salad bowl.
6
Add the sliced chicken to the bowl and drizzle with the sesame-ginger dressing.
7
Toss everything together until well coated and finish with a sprinkle of toasted sesame seeds.