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 vibrant salad featuring a crispy almond flour-coated chicken breast paired with a blend of fresh mixed greens, juicy cherry tomatoes, cool cucumber slices, creamy avocado, and a perfectly boiled egg. Finished with a light olive oil dressing and sprinkled with fresh herbs, this dish delivers a satisfying crunch and balanced flavor that fits perfectly into your clean-eating plan.

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NUTRITION

420kcal
Protein
37.1g
Fat
23.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

10 g Almond Flour

1 large Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/4 Avocado

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the chicken breast into thin cutlets. Season with salt and pepper.

  • 2

    Lightly dredge the chicken in almond flour to create a thin, crispy coating.

  • 3

    Heat a non-stick pan over medium heat and cook the chicken for about 4-5 minutes per side until golden and cooked through.

  • 4

    Meanwhile, boil the egg until hard boiled (about 9-10 minutes), then cool and peel. Slice the egg into quarters.

  • 5

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.

  • 6

    Dice or slice the avocado and add to the salad along with the fresh chopped herbs.

  • 7

    Place the crispy chicken on top of the salad, then add the boiled egg slices.

  • 8

    Drizzle extra virgin olive oil over the salad, season with a pinch more salt and pepper, and gently toss to combine.

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 vibrant salad featuring a crispy almond flour-coated chicken breast paired with a blend of fresh mixed greens, juicy cherry tomatoes, cool cucumber slices, creamy avocado, and a perfectly boiled egg. Finished with a light olive oil dressing and sprinkled with fresh herbs, this dish delivers a satisfying crunch and balanced flavor that fits perfectly into your clean-eating plan.

NUTRITION

420kcal
Protein
37.1g
Fat
23.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

10 g Almond Flour

1 large Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/4 Avocado

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the chicken breast into thin cutlets. Season with salt and pepper.

  • 2

    Lightly dredge the chicken in almond flour to create a thin, crispy coating.

  • 3

    Heat a non-stick pan over medium heat and cook the chicken for about 4-5 minutes per side until golden and cooked through.

  • 4

    Meanwhile, boil the egg until hard boiled (about 9-10 minutes), then cool and peel. Slice the egg into quarters.

  • 5

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.

  • 6

    Dice or slice the avocado and add to the salad along with the fresh chopped herbs.

  • 7

    Place the crispy chicken on top of the salad, then add the boiled egg slices.

  • 8

    Drizzle extra virgin olive oil over the salad, season with a pinch more salt and pepper, and gently toss to combine.