YOUR SOLIN GENERATED RECIPE
Chicken and Berry Salad with Vinaigrette
Sliced chicken breast and vibrant berries tossed with mixed greens in a tangy balsamic vinaigrette for a lunch that is crisp and refreshing.
INGREDIENTS
2.5 oz cooked chicken breast
2 cups mixed baby greens
0.5 cup strawberries
0.25 cup blueberries
1 tbsp sliced almonds
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small glass bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
Place the mixed baby greens in a large serving bowl and drizzle with half of the prepared vinaigrette, tossing gently to ensure every leaf is lightly coated.
Slice the cooked chicken breast into thin strips and arrange them over the bed of greens.
Hull and slice the strawberries, then scatter them over the salad along with the fresh blueberries.
Top the salad with the sliced almonds to add a delicate nutty crunch.
Drizzle the remaining vinaigrette over the chicken and berries, then serve immediately while the greens are perfectly crisp.