Name: Garden Fresh Salad with Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 2 cup mixed baby greens; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 0.25 cup red onion; 0.25 whole avocado; 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dijon mustard; 1 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Garden Fresh Salad with Vinaigrette

Pan-seared chicken breast and crisp garden vegetables tossed in a zesty balsamic vinaigrette, finished with creamy avocado for a refreshing and vibrant bite.

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NUTRITION

Protein

52.1g

Fat

26.7g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 cup red onion

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F.
3
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin, bite-sized strips.
4
In a small jar or mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard until the dressing is fully emulsified.
5
In a large salad bowl, combine the mixed baby greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
6
Drizzle the balsamic vinaigrette over the salad and toss gently until all the vegetables are lightly and evenly coated.
7
Top the salad with the sliced chicken strips and fresh avocado slices just before serving to maintain freshness.