YOUR SOLIN GENERATED RECIPE
Spinach and Egg Salad with Dijon Vinaigrette
Grilled chicken and jammy hard-boiled eggs rest on a bed of crisp baby spinach, finished with a zesty Dijon vinaigrette for a bright, peppery bite.
INGREDIENTS
4 oz chicken breast
2 large eggs
2 cups baby spinach
0.5 cup cucumber
3 whole radishes
0.5 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tbsp apple cider vinegar
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the eggs in a small saucepan and cover with water; bring to a boil, then cover and remove from heat for 7 minutes to achieve a jammy yolk.
Season the chicken breast with a pinch of the sea salt and black pepper.
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Transfer the boiled eggs to an ice bath for 3 minutes, then peel and slice them into halves.
In a small glass jar or bowl, whisk together the extra virgin olive oil, Dijon mustard, apple cider vinegar, and the remaining salt and pepper.
Place the baby spinach, sliced cucumber, and thinly sliced radishes in a large bowl and toss gently with half of the vinaigrette.
Slice the grilled chicken into strips and arrange them over the spinach along with the egg halves.
Drizzle the remaining vinaigrette over the top and serve immediately.