Name: Chicken Arugula Salad with Dijon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 tsp Extra virgin olive oil; 1 tbsp Dijon mustard; 1 tbsp Apple cider vinegar; 2 cup Arugula; 0.5 medium Fuji apple; 0.25 cup Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Chicken Arugula Salad with Dijon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Chicken Arugula Salad with Dijon Vinaigrette

Pan-seared chicken breast served over peppery arugula and crisp apple slices, drizzled with a zesty Dijon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

50.8g

Fat

25.6g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Apple cider vinegar

2 cup Arugula

0.5 medium Fuji apple

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt and black pepper.
2
Heat one teaspoon of olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is cooking, whisk together the remaining tablespoon of olive oil, Dijon mustard, and apple cider vinegar in a small bowl until emulsified.
5
Core and thinly slice the apple and finely dice the red onion.
6
In a large mixing bowl, combine the arugula, apple slices, and red onion.
7
Drizzle the vinaigrette over the greens and toss gently to coat every leaf.
8
Slice the warm chicken into strips and arrange them over the salad before serving immediately.