Crispy Chicken Cobb Salad with Fresh Herbs

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

Crispy Chicken Cobb Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cobb Salad with Fresh Herbs

Savor a modern twist on the classic Cobb salad featuring a crisp, herb-infused chicken breast with a light almond flour coating, served atop a bed of fresh mixed greens, cherry tomatoes, creamy avocado, and a perfectly hard-boiled egg. The vibrant salad is finished with a sprinkle of fresh herbs, offering a delicious balance of flavors and textures.

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NUTRITION

454kcal
Protein
47.3g
Fat
23.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 cups Mixed Greens

1/4 Avocado

1 Hard-Boiled Egg

5 Cherry Tomatoes

2 tbsp Fresh Herbs (Parsley & Basil)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt and pepper. Dredge the chicken in almond flour, pressing lightly to ensure the coating sticks.

  • 3

    Cook the chicken breast in the skillet for about 5-6 minutes per side until golden and crispy, and the internal temperature reaches 165°F. Remove from heat and let it rest before slicing.

  • 4

    In a large bowl, combine the mixed greens with halved cherry tomatoes and diced avocado.

  • 5

    Peel and slice the hard-boiled egg, and add it to the salad.

  • 6

    Slice the crispy chicken breast into strips and place on top of the salad.

  • 7

    Finish by sprinkling fresh chopped parsley and basil over the salad. Toss gently and serve immediately.

Crispy Chicken Cobb Salad with Fresh Herbs

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

Crispy Chicken Cobb Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cobb Salad with Fresh Herbs

Savor a modern twist on the classic Cobb salad featuring a crisp, herb-infused chicken breast with a light almond flour coating, served atop a bed of fresh mixed greens, cherry tomatoes, creamy avocado, and a perfectly hard-boiled egg. The vibrant salad is finished with a sprinkle of fresh herbs, offering a delicious balance of flavors and textures.

NUTRITION

454kcal
Protein
47.3g
Fat
23.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 cups Mixed Greens

1/4 Avocado

1 Hard-Boiled Egg

5 Cherry Tomatoes

2 tbsp Fresh Herbs (Parsley & Basil)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt and pepper. Dredge the chicken in almond flour, pressing lightly to ensure the coating sticks.

  • 3

    Cook the chicken breast in the skillet for about 5-6 minutes per side until golden and crispy, and the internal temperature reaches 165°F. Remove from heat and let it rest before slicing.

  • 4

    In a large bowl, combine the mixed greens with halved cherry tomatoes and diced avocado.

  • 5

    Peel and slice the hard-boiled egg, and add it to the salad.

  • 6

    Slice the crispy chicken breast into strips and place on top of the salad.

  • 7

    Finish by sprinkling fresh chopped parsley and basil over the salad. Toss gently and serve immediately.