Garden Greens Salad with Vinaigrette and Grilled Chicken

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

Garden Greens Salad with Vinaigrette and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Garden Greens Salad with Vinaigrette and Grilled Chicken

Tender grilled chicken breast rests atop a bed of crisp garden greens tossed in a zesty, bright vinaigrette for a refreshing and protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
48.6g
Fat
23.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Mixed garden greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Raw honey

1 tbsp Raw pepitas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, Dijon mustard, and raw honey in a small bowl until fully emulsified.

  • 4

    Slice the cucumber into thin half-moons and halve the cherry tomatoes.

  • 5

    In a large salad bowl, combine the mixed garden greens, cucumbers, and tomatoes.

  • 6

    Drizzle the vinaigrette over the vegetables and toss gently to coat every leaf.

  • 7

    Slice the grilled chicken into strips and arrange them over the salad.

  • 8

    Garnish with raw pepitas for an added crunch and serve immediately.

Garden Greens Salad with Vinaigrette and Grilled Chicken

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

Garden Greens Salad with Vinaigrette and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Garden Greens Salad with Vinaigrette and Grilled Chicken

Tender grilled chicken breast rests atop a bed of crisp garden greens tossed in a zesty, bright vinaigrette for a refreshing and protein-packed meal.

NUTRITION

482kcal
Protein
48.6g
Fat
23.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Mixed garden greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Raw honey

1 tbsp Raw pepitas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, Dijon mustard, and raw honey in a small bowl until fully emulsified.

  • 4

    Slice the cucumber into thin half-moons and halve the cherry tomatoes.

  • 5

    In a large salad bowl, combine the mixed garden greens, cucumbers, and tomatoes.

  • 6

    Drizzle the vinaigrette over the vegetables and toss gently to coat every leaf.

  • 7

    Slice the grilled chicken into strips and arrange them over the salad.

  • 8

    Garnish with raw pepitas for an added crunch and serve immediately.