Name: Garden Fresh Salad with Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups mixed greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.5 cup red bell pepper; 0.25 whole avocado; 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Garden Fresh Salad with Balsamic Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Garden Fresh Salad with Balsamic Vinaigrette

Pan-seared chicken breast served over a vibrant bed of crisp garden vegetables and creamy avocado, finished with a zesty and tangy balsamic vinaigrette.

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NUTRITION

Protein

48.1g

Fat

26.1g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.5 cup red bell pepper

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
While the chicken is cooking, prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, and Dijon mustard in a small bowl until thoroughly emulsified.
4
In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.
5
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
6
Top the salad with the sliced chicken and diced avocado, then drizzle the balsamic vinaigrette over the top and toss gently to combine.