YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Crunchy Romaine and Cherry Tomatoes
Grilled chicken breast and a hard-boiled egg served over a bed of crunchy romaine and cherry tomatoes, finished with a bright and zesty lemon vinaigrette.
INGREDIENTS
3.5 ounces Grilled Chicken Breast
1 large Hard-Boiled Egg
2 cups Romaine Lettuce, chopped
0.5 cup Cherry Tomatoes, halved
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Dried Oregano, Salt, and Black Pepper
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of dried oregano, then grill over medium-high heat until cooked through and let it rest before slicing.
Place a large egg in a small pot of water, bring to a boil, then cover and remove from heat for 9 minutes before cooling in an ice bath and peeling.
Wash and chop the romaine lettuce into bite-sized pieces and slice the cherry tomatoes in half.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.
Toss the romaine and tomatoes with the lemon vinaigrette in a large bowl until evenly coated.
Top the salad with the sliced grilled chicken and the halved hard-boiled egg to serve.