Name: Grilled Chicken Breast Salad with Iceberg Lettuce, Cucumber, and Basil Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz Chicken Breast; 2 tbsp Mayonnaise; 0.5 tbsp Olive Oil; 2 cups Iceberg Lettuce; 1 cup sliced Cucumber; 1 stalk Spring Onion; 1/4 cup Fresh Basil; 1 clove Garlic; 1/4 tsp Allspice; Salt and Pepper to taste

Grilled Chicken Breast Salad with Iceberg Lettuce, Cucumber, and Basil Mayo

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 Iceberg Lettuce, Cucumber, and Basil Mayo

Tender chicken breast grilled with allspice and garlic, served over a bed of crisp iceberg lettuce and cucumber with a dollop of creamy basil mayo.

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NUTRITION

Protein

34.3g

Fat

31.8g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

2 tbsp Mayonnaise

0.5 tbsp Olive Oil

2 cups Iceberg Lettuce

1 cup sliced Cucumber

1 stalk Spring Onion

1/4 cup Fresh Basil

1 clove Garlic

1/4 tsp Allspice

Salt and Pepper to taste

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PREPARATION

1
Season the chicken breast evenly with salt, pepper, allspice, and minced garlic.
2
Heat the olive oil in a grill pan or skillet over medium-high heat.
3
Cook the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is grilling, finely mince the fresh basil and stir it into the mayonnaise until well combined.
5
Chop the iceberg lettuce into bite-sized pieces and slice the cucumber and spring onion.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
7
Place the lettuce and cucumber in a large bowl, top with the sliced chicken and spring onions, and finish with a dollop of the creamy basil mayo.