Name: Grilled Chicken Salad with Crunchy Carrots and Cucumbers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 1/2 Hard-Boiled Egg; 1/4 cup Nonfat Greek Yogurt; 1 cup shredded Carrots; 1 cup sliced Cucumber; 2 cups Mixed Greens; 1/2 cup sliced Strawberries; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Salad with Crunchy Carrots and Cucumbers

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Carrots and Cucumbers

Grilled chicken and hard-boiled egg over mixed greens with shredded carrots and cucumbers, drizzled with a creamy Greek yogurt dressing and juicy sliced strawberries.

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NUTRITION

Protein

36.0g

Fat

22.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 Hard-Boiled Egg

1/4 cup Nonfat Greek Yogurt

1 cup shredded Carrots

1 cup sliced Cucumber

2 cups Mixed Greens

1/2 cup sliced Strawberries

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into thin strips.
4
Prepare the dressing by whisking together the Greek yogurt, olive oil, and lemon juice in a small bowl until smooth.
5
Place the mixed greens in a large salad bowl and top with shredded carrots and sliced cucumbers.
6
Add the sliced grilled chicken, the hard-boiled egg half, and the strawberries to the bowl.
7
Drizzle the creamy yogurt dressing over the salad and serve immediately.