YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb Salad with Fresh Herbs
Enjoy a vibrant twist on the classic Cobb salad featuring crispy, golden chicken breast paired with a medley of garden-fresh greens and vegetables. This dish comes alive with a scattering of fresh herbs and a drizzle of lemon-olive oil dressing, offering a satisfying, flavorful incorporation of crunchy textures and subtle herbaceous notes.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Whole Wheat Breadcrumbs
2 cups Mixed Salad Greens
0.5 cup Cherry Tomatoes, halved
0.5 cup Cucumber slices
1 Hard-Boiled Egg
0.25 portion Avocado, diced
2 tbsp Fresh Herbs (Parsley & Basil)
1 tsp Olive Oil
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Lightly season the 4 oz chicken breast with salt and pepper. Coat it with 1 tablespoon of whole wheat breadcrumbs for an extra crispy finish.
Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes until golden and cooked through, or pan-fry in a non-stick skillet with minimal oil until crispy and fully cooked.
While the chicken is cooking, prepare your salad by combining 2 cups of mixed salad greens, 0.5 cup halved cherry tomatoes, and 0.5 cup cucumber slices in a large bowl.
Peel and slice the hard-boiled egg, dice a quarter portion of avocado, and roughly chop 2 tablespoons of fresh herbs (parsley and basil). Add these to the salad.
In a small bowl, whisk together 1 teaspoon of olive oil and 1 teaspoon of lemon juice to create a light dressing.
Once the chicken is ready, let it cool slightly before slicing it into strips. Arrange the chicken on top of the salad.
Drizzle the dressing over the salad, toss gently to combine all ingredients, and serve immediately.