Name: Grilled Chicken Caesar Salad with Tangelo Slices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 1 large Egg; 3 cups Romaine Lettuce; 1 medium Tangelo; 2 tbsp Nonfat Greek Yogurt; 1 tsp Dijon Mustard; 1 tbsp Lemon Juice; 0.5 tsp Olive Oil

Grilled Chicken Caesar Salad with Tangelo Slices

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Caesar Salad with Tangelo Slices

Herb-grilled chicken breast served over crisp romaine with sweet tangelo slices and a hard-boiled egg, finished with a creamy Caesar dressing.

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NUTRITION

Protein

35.6g

Fat

10.8g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 large Egg

3 cups Romaine Lettuce

1 medium Tangelo

2 tbsp Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tbsp Lemon Juice

0.5 tsp Olive Oil

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PREPARATION

1
Season the chicken breast with salt and pepper and grill over medium-high heat until the internal temperature reaches 165°F.
2
Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and slicing.
3
Roughly chop the romaine lettuce and place it in a large chilled bowl.
4
Peel the tangelo and separate it into segments, removing any seeds or excess pith.
5
In a small ramekin, whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil to create a smooth dressing.
6
Slice the grilled chicken into thin strips and arrange them over the bed of romaine.
7
Add the tangelo segments and sliced egg to the bowl, then drizzle with the creamy dressing just before serving.