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

Enjoy a vibrant twist on a classic Cobb salad featuring crispy, seasoned chicken breast tossed with crisp mixed greens, juicy cherry tomatoes, creamy avocado, and a perfectly boiled egg, all elevated by the freshness of hand-chopped herbs and a bright, tangy lemon vinaigrette.

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NUTRITION

359kcal
Protein
35.5g
Fat
18.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1/4 cup Cucumber, sliced

2 tbsp Fresh Parsley

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken breast dry and season with salt, pepper, and any preferred herbs.

  • 2

    Place the chicken on a parchment-lined baking tray and bake for 20-25 minutes until fully cooked. Once out of the oven, let it rest for 5 minutes before slicing into strips to maintain crisp edges.

  • 3

    While the chicken is baking, hard-boil the egg. Place the egg in a small pot, cover with water, and bring to a boil for 9 minutes. Plunge into ice water, then peel and slice once cooled.

  • 4

    In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, diced avocado, and chopped fresh parsley.

  • 5

    Prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, a pinch of salt, and pepper.

  • 6

    Add the warm, crispy chicken strips and sliced egg on top of the salad.

  • 7

    Drizzle the dressing over the salad and toss gently to combine before serving.

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

Enjoy a vibrant twist on a classic Cobb salad featuring crispy, seasoned chicken breast tossed with crisp mixed greens, juicy cherry tomatoes, creamy avocado, and a perfectly boiled egg, all elevated by the freshness of hand-chopped herbs and a bright, tangy lemon vinaigrette.

NUTRITION

359kcal
Protein
35.5g
Fat
18.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1/4 cup Cucumber, sliced

2 tbsp Fresh Parsley

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken breast dry and season with salt, pepper, and any preferred herbs.

  • 2

    Place the chicken on a parchment-lined baking tray and bake for 20-25 minutes until fully cooked. Once out of the oven, let it rest for 5 minutes before slicing into strips to maintain crisp edges.

  • 3

    While the chicken is baking, hard-boil the egg. Place the egg in a small pot, cover with water, and bring to a boil for 9 minutes. Plunge into ice water, then peel and slice once cooled.

  • 4

    In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, diced avocado, and chopped fresh parsley.

  • 5

    Prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, a pinch of salt, and pepper.

  • 6

    Add the warm, crispy chicken strips and sliced egg on top of the salad.

  • 7

    Drizzle the dressing over the salad and toss gently to combine before serving.