Name: Mixed Greens Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 3 cups Mixed greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 whole Radishes; 1 tbsp Hemp seeds; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Mixed Greens Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Mixed Greens Salad with Lemon Vinaigrette

Sautéed herb chicken breast served over crispy mixed greens and vibrant vegetables, all tossed in a zesty lemon-dijon vinaigrette for a bright, refreshing crunch.

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NUTRITION

Protein

49.3g

Fat

23.8g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

3 cups Mixed greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 whole Radishes

1 tbsp Hemp seeds

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sauté the chicken for 6-7 minutes per side until cooked through.
3
Remove the chicken from the heat, let it rest for 5 minutes, then slice into thin strips.
4
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.
5
In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced radishes.
6
Drizzle the lemon vinaigrette over the salad and toss gently to coat all the vegetables.
7
Top the salad with the sliced chicken strips and sprinkle with hemp seeds before serving.