Tangy Chicken and Broccoli Farro Salad

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

Tangy Chicken and Broccoli Farro Salad

YOUR SOLIN GENERATED RECIPE

Tangy Chicken and Broccoli Farro Salad

Crispy broccoli florets and zesty red onion tossed with tender poached chicken in a sharp, mustard-infused vinaigrette.

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NUTRITION

143kcal
Protein
3.0g
Fat
10.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 cup broccoli florets

0.25 cup red onion

0.05 oz poached chicken breast

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Finely chop the broccoli florets into very small pieces and thinly slice the red onion.

  • 2

    Shred the poached chicken breast into fine fibers to ensure it is evenly distributed throughout the salad.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is smooth and emulsified.

  • 4

    Place the broccoli, red onion, and shredded chicken into a medium bowl.

  • 5

    Drizzle the tangy dressing over the ingredients and toss well to ensure every piece is thoroughly coated.

  • 6

    Allow the salad to rest for 5 minutes so the broccoli can slightly soften and absorb the bright flavors before serving.

Tangy Chicken and Broccoli Farro Salad

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

Tangy Chicken and Broccoli Farro Salad

YOUR SOLIN GENERATED RECIPE

Tangy Chicken and Broccoli Farro Salad

Crispy broccoli florets and zesty red onion tossed with tender poached chicken in a sharp, mustard-infused vinaigrette.

NUTRITION

143kcal
Protein
3.0g
Fat
10.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 cup broccoli florets

0.25 cup red onion

0.05 oz poached chicken breast

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Finely chop the broccoli florets into very small pieces and thinly slice the red onion.

  • 2

    Shred the poached chicken breast into fine fibers to ensure it is evenly distributed throughout the salad.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is smooth and emulsified.

  • 4

    Place the broccoli, red onion, and shredded chicken into a medium bowl.

  • 5

    Drizzle the tangy dressing over the ingredients and toss well to ensure every piece is thoroughly coated.

  • 6

    Allow the salad to rest for 5 minutes so the broccoli can slightly soften and absorb the bright flavors before serving.