Name: Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 ounces Roasted Chicken Breast; 2 cups Romaine Lettuce, chopped; 1/2 cup Cucumber, diced; 1/4 cup Red Bell Pepper, diced; 1 tablespoon Chickpeas, rinsed; 1 teaspoon Toasted Sunflower Seeds; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/2 teaspoon Dijon Mustard

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Chopped Chicken Salad with Crunchy Veggies and Lemon Vinaigrette

A crisp medley of romaine, peppers, and cucumbers tossed with lean roasted chicken and a zesty lemon-dijon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

13.3g

Fat

12.7g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Roasted Chicken Breast

2 cups Romaine Lettuce, chopped

1/2 cup Cucumber, diced

1/4 cup Red Bell Pepper, diced

1 tablespoon Chickpeas, rinsed

1 teaspoon Toasted Sunflower Seeds

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

1
Chop the romaine, cucumber, and bell pepper into bite-sized pieces and place in a large bowl.
2
Dice the pre-cooked chicken breast and add to the greens along with the rinsed chickpeas.
3
In a small jar, whisk together the olive oil, lemon juice, and dijon mustard until emulsified.
4
Drizzle the vinaigrette over the salad and toss well to coat all ingredients.
5
Top with sunflower seeds for a final layer of texture and serve immediately.