YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb Salad with Fresh Herbs
Enjoy a vibrant blend of crispy, herb-infused chicken topped with a perfectly cooked egg, creamy avocado, and a medley of fresh greens and tomatoes, accented by a light lemon-olive oil dressing. This salad delivers a satisfying crunch and a burst of fresh herb flavors in every bite.
INGREDIENTS
4 ounces Chicken Breast
1 large Egg
1/4 portion Avocado (~50g)
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1 slice Turkey Bacon
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Fresh Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Season the chicken breast with salt, pepper, and a portion of the fresh mixed herbs.
Place the chicken on a lightly greased baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F. For extra crispiness, you can broil for an additional 2 minutes at the end.
While the chicken bakes, cook the turkey bacon in a skillet over medium heat until it becomes crispy. Set aside on paper towels.
In a small saucepan, bring water to a gentle boil and carefully lower in the egg. Boil for 7 minutes for a slightly soft center or 10 minutes for a fully hard boiled egg. Once done, cool the egg under cold running water and peel.
In a large bowl, combine the mixed salad greens, cherry tomatoes, and diced avocado. Drizzle with extra virgin olive oil and lemon juice, then toss lightly.
Slice the baked crispy chicken into strips and add to the salad. Chop the boiled egg into quarters and scatter over the salad.
Crumble the crispy turkey bacon over the top, sprinkle with the remaining fresh herbs, and season with additional salt and pepper if desired.
Serve immediately and enjoy the vibrant flavors and satisfying textures of your Cobb Salad.