Crispy Chicken Salad with Mixed Greens and Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Salad with Mixed Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Mixed Greens and Citrus Vinaigrette

Enjoy a vibrant and satisfying lunch featuring a perfectly crispy chicken breast atop a bed of fresh mixed greens accented by juicy orange segments and a tangy citrus vinaigrette. Finished with a sprinkle of creamy goat cheese, this salad is a crisp, bright, and flavorful meal ideal for a balanced midday boost.

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NUTRITION

454kcal
Protein
43.8g
Fat
20.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Panko Breadcrumbs

2 cups Mixed Greens

1/2 medium Orange

2 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

1 tsp Dijon Mustard

1 oz Crumbled Goat Cheese

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly season the chicken breast with salt and pepper.

  • 2

    Coat the chicken breast evenly with the panko breadcrumbs. For a crispier texture, press the breadcrumbs lightly onto the surface.

  • 3

    Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes until cooked through and crispy, flipping halfway for even browning.

  • 4

    While the chicken bakes, prepare the citrus vinaigrette by whisking together the extra virgin olive oil, lemon juice, Dijon mustard, a pinch of salt, and pepper in a small bowl.

  • 5

    In a large bowl, toss the mixed greens with the vinaigrette. Gently fold in the orange segments.

  • 6

    Slice the crispy chicken into strips and arrange on top of the dressed greens.

  • 7

    Finish the salad with a sprinkle of crumbled goat cheese and serve immediately.

Crispy Chicken Salad with Mixed Greens and Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Salad with Mixed Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Mixed Greens and Citrus Vinaigrette

Enjoy a vibrant and satisfying lunch featuring a perfectly crispy chicken breast atop a bed of fresh mixed greens accented by juicy orange segments and a tangy citrus vinaigrette. Finished with a sprinkle of creamy goat cheese, this salad is a crisp, bright, and flavorful meal ideal for a balanced midday boost.

NUTRITION

454kcal
Protein
43.8g
Fat
20.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/8 cup Panko Breadcrumbs

2 cups Mixed Greens

1/2 medium Orange

2 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

1 tsp Dijon Mustard

1 oz Crumbled Goat Cheese

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly season the chicken breast with salt and pepper.

  • 2

    Coat the chicken breast evenly with the panko breadcrumbs. For a crispier texture, press the breadcrumbs lightly onto the surface.

  • 3

    Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes until cooked through and crispy, flipping halfway for even browning.

  • 4

    While the chicken bakes, prepare the citrus vinaigrette by whisking together the extra virgin olive oil, lemon juice, Dijon mustard, a pinch of salt, and pepper in a small bowl.

  • 5

    In a large bowl, toss the mixed greens with the vinaigrette. Gently fold in the orange segments.

  • 6

    Slice the crispy chicken into strips and arrange on top of the dressed greens.

  • 7

    Finish the salad with a sprinkle of crumbled goat cheese and serve immediately.