Name: Grilled Chicken Breast and Iceberg Lettuce Salad with Garlic Cream Cheese Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 1 Large Hard-Boiled Egg; 2 tbsp Cream Cheese; 1 tbsp Olive Oil; 2 cups Iceberg Lettuce; 1 cup Fresh Spinach; 1/2 cup Sliced Cucumber; 1 Spring Onion; 1 clove Garlic; 1 tsp Grated Ginger; 1 tbsp Lemon Juice

Grilled Chicken Breast and Iceberg Lettuce Salad with Garlic Cream Cheese Dressing

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 and Iceberg Lettuce Salad with Garlic Cream Cheese Dressing

Tender grilled chicken and a hard-boiled egg served over a bed of crisp iceberg and spinach, finished with a velvety garlic-ginger cream cheese dressing.

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NUTRITION

Protein

33.7g

Fat

30.8g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 Large Hard-Boiled Egg

2 tbsp Cream Cheese

1 tbsp Olive Oil

2 cups Iceberg Lettuce

1 cup Fresh Spinach

1/2 cup Sliced Cucumber

1 Spring Onion

1 clove Garlic

1 tsp Grated Ginger

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of the grated ginger.
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 into strips.
4
In a small bowl, whisk together the softened cream cheese, minced garlic, remaining ginger, lemon juice, and olive oil until the dressing is smooth and creamy.
5
Roughly chop the iceberg lettuce and combine it with the fresh spinach in a large salad bowl.
6
Add the sliced cucumber and chopped spring onions to the greens.
7
Place the sliced grilled chicken and the halved hard-boiled egg on top of the salad.
8
Drizzle the garlic cream cheese dressing over the salad just before serving.