Honey-Mustard Chicken Salad with Apples and Cherries

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

Honey-Mustard Chicken Salad with Apples and Cherries

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Chicken Salad with Apples and Cherries

Pan-seared chicken breast tossed with crisp apples and tart cherries over a bed of vibrant greens with a zesty honey-mustard vinaigrette.

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NUTRITION

500kcal
Protein
50.0g
Fat
20.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken breast

2 cups Mixed baby greens

0.5 medium Fuji apple

1 tbsp Dried tart cherries

0.5 oz Walnuts

1 tbsp Dijon mustard

1 tsp Honey

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a medium skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

  • 4

    While the chicken cooks, whisk together the Dijon mustard, honey, and apple cider vinegar in a small bowl until the dressing is smooth and emulsified.

  • 5

    Core and slice the Fuji apple into thin, bite-sized wedges.

  • 6

    In a large serving bowl, combine the mixed baby greens, sliced apple, dried tart cherries, and walnuts.

  • 7

    Remove the chicken from the pan, let it rest for 3 minutes to lock in the juices, then slice it into thin strips.

  • 8

    Arrange the warm chicken over the salad and drizzle the honey-mustard dressing over the top before serving immediately.

Honey-Mustard Chicken Salad with Apples and Cherries

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

Honey-Mustard Chicken Salad with Apples and Cherries

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Chicken Salad with Apples and Cherries

Pan-seared chicken breast tossed with crisp apples and tart cherries over a bed of vibrant greens with a zesty honey-mustard vinaigrette.

NUTRITION

500kcal
Protein
50.0g
Fat
20.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken breast

2 cups Mixed baby greens

0.5 medium Fuji apple

1 tbsp Dried tart cherries

0.5 oz Walnuts

1 tbsp Dijon mustard

1 tsp Honey

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a medium skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

  • 4

    While the chicken cooks, whisk together the Dijon mustard, honey, and apple cider vinegar in a small bowl until the dressing is smooth and emulsified.

  • 5

    Core and slice the Fuji apple into thin, bite-sized wedges.

  • 6

    In a large serving bowl, combine the mixed baby greens, sliced apple, dried tart cherries, and walnuts.

  • 7

    Remove the chicken from the pan, let it rest for 3 minutes to lock in the juices, then slice it into thin strips.

  • 8

    Arrange the warm chicken over the salad and drizzle the honey-mustard dressing over the top before serving immediately.