YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb Salad with Fresh Herbs
Enjoy a vibrant and protein-packed Cobb salad featuring crispy, seasoned chicken, soft-boiled egg, creamy avocado, tangy feta, and a medley of crisp fresh vegetables, all tossed with a light herb-infused vinaigrette. This meal is as visually enticing as it is satisfying, offering a burst of freshness in every bite.
INGREDIENTS
3 ounces Chicken Breast
1 large Egg
1/4 Avocado
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
1 ounce Feta Cheese
1 tablespoon Herb Vinaigrette
1 tablespoon Panko Breadcrumbs
1 teaspoon Olive Oil
2 tablespoons Fresh Mixed Herbs
PREPARATION
Preheat the oven to 400°F.
Season the 3 ounces of chicken breast lightly with salt and pepper. Brush with 1 teaspoon of olive oil and coat with 1 tablespoon of panko breadcrumbs mixed with 2 tablespoons of chopped fresh herbs.
Place the chicken on a baking sheet and bake for 15-18 minutes until the chicken is crispy on the outside and fully cooked inside.
While the chicken is baking, bring water to a boil in a small pot and gently add the egg. Boil for 8-10 minutes for a hard-boiled egg, then place in cold water to cool before peeling.
In a large bowl, combine 2 cups of mixed salad greens, 1/2 cup halved cherry tomatoes, and 1/2 cup cucumber slices.
Slice the hard-boiled egg and 1/4 avocado, then add them to the salad along with 1 ounce of crumbled feta cheese.
Slice the baked chicken into strips and add to the salad.
Drizzle with 1 tablespoon of herb vinaigrette and toss gently to combine.
Garnish with extra chopped fresh mixed herbs if desired and serve immediately.