Name: Grilled Chicken Breast Salad with Crunchy Veggies and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Chicken Breast; 0.5 cup Edamame; 0.5 cup Red Bell Pepper; 0.5 cup Cucumber; 0.5 cup Red Cabbage; 0.25 cup Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Rice Vinegar; 1 tablespoon Lime Juice

Grilled Chicken Breast Salad with Crunchy Veggies and Edamame

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 Veggies and Edamame

Tender grilled chicken and shelled edamame tossed with a rainbow of crisp vegetables in a zesty ginger-lime dressing for a refreshing crunch.

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NUTRITION

Protein

50.7g

Fat

13.6g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

0.5 cup Edamame

0.5 cup Red Bell Pepper

0.5 cup Cucumber

0.5 cup Red Cabbage

0.25 cup Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Rice Vinegar

1 tablespoon Lime Juice

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165 degrees.
3
Let the chicken rest for 5 minutes before slicing into thin strips.
4
In a large mixing bowl, combine the shredded cabbage, sliced cucumber, diced bell pepper, and carrots.
5
Add the steamed edamame to the vegetable mixture.
6
Whisk together the olive oil, rice vinegar, and lime juice in a small bowl.
7
Pour the dressing over the salad and toss well to coat.
8
Top the salad with the grilled chicken strips and serve immediately.