Name: Garden Fresh Salad with Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 2 cup Mixed baby greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 cup Red onion; 0.25 whole Avocado; 0.5 tbsp Extra virgin olive oil; 1 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Garden Fresh Salad with Vinaigrette

Crispy pan-seared chicken breast atop a vibrant bed of garden greens and crunchy vegetables, finished with a zesty and bright vinaigrette.

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NUTRITION

Protein

51.5g

Fat

19.9g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken is cooking, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and the remaining salt and pepper in a small bowl to create the vinaigrette.
4
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
5
In a large mixing bowl, toss the mixed baby greens with the prepared cucumber, tomatoes, and onion using half of the vinaigrette.
6
Slice the cooked chicken into strips and arrange them over the salad along with the sliced avocado.
7
Drizzle the remaining vinaigrette over the top and serve immediately.