Name: Grilled Chicken and Arugula Salad with Celery and Dried Cranberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 2 cups Arugula; 1 stalk Celery, chopped; 1 tablespoon Dried Cranberries; 1 tablespoon Sliced Almonds; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken and Arugula Salad with Celery and Dried Cranberries

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Arugula Salad with Celery and Dried Cranberries

Tender grilled chicken breast over peppery arugula with celery and sweet dried cranberries, finished with a drizzle of silky olive oil.

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NUTRITION

Protein

32.2g

Fat

11.9g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Arugula

1 stalk Celery, chopped

1 tablespoon Dried Cranberries

1 tablespoon Sliced Almonds

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
4
In a small glass jar or bowl, whisk together the olive oil and fresh lemon juice until emulsified.
5
Place the arugula in a large salad bowl and add the chopped celery, dried cranberries, and sliced almonds.
6
Drizzle the lemon-olive oil dressing over the salad and toss lightly to coat the leaves evenly.
7
Top the salad with the warm grilled chicken strips and serve immediately for a fresh and satisfying lunch.