YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb Salad with Fresh Herbs
A vibrant twist on the classic Cobb salad featuring crispy, herb-crusted chicken paired with a medley of fresh mixed greens, juicy cherry tomatoes, creamy avocado, and a perfectly boiled egg. Finished with a zesty lemon-herb dressing, this salad offers a satisfying balance of textures and flavors that sparks a refreshing yet hearty meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Bread Crumbs
1 Large Egg
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/4 Avocado
2 tbsp Fresh Parsley
2 tbsp Fresh Basil
2 tbsp Lemon Juice
3 sprays Olive Oil Cooking Spray
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pound the chicken breast to an even thickness. Lightly season with salt and pepper.
Set up a shallow dish with beaten egg (from the 1 large egg) and another dish with panko bread crumbs mixed with a pinch of salt, pepper, and chopped fresh parsley.
Dip the chicken breast first in the egg wash, then coat thoroughly in the panko mixture.
Place the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray.
Bake for 18-20 minutes until the chicken is crispy and cooked through. Allow it to rest for a few minutes before slicing.
While the chicken bakes, prepare the salad by combining mixed greens, halved cherry tomatoes, sliced avocado, and torn fresh basil leaves in a large bowl.
Slice the baked chicken and add it to the salad. Peel and quarter the boiled egg, then add to the salad for extra protein and creaminess.
Drizzle the lemon juice over the salad, toss gently to combine all flavors, and season with additional salt and pepper if desired.
Serve immediately and enjoy your nutrient-packed, crispy chicken cobb salad with fresh herbs.