YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb with Fresh Herb Vinaigrette
Enjoy a modern twist on the classic Cobb salad with a crispy chicken fillet atop a bed of fresh greens, hard-boiled egg, avocado, bacon, and a medley of cherry tomatoes, finished with a zesty fresh herb vinaigrette. Every bite is a perfect balance of textures and flavors, from the satisfying crunch of the chicken coating to the creamy avocado and tangy vinaigrette.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Whole Wheat Breadcrumbs
1 large hard-boiled Egg
1 quarter Avocado
1 slice Turkey Bacon
1 cup Mixed Greens
1/2 cup Cherry Tomatoes
1 tbsp Blue Cheese Crumbles
1 tsp Extra Virgin Olive Oil
2 tbsp Fresh Mixed Herbs
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pat the chicken breast dry and season with a pinch of salt and pepper.
Lightly coat the chicken breast with whole wheat breadcrumbs to achieve a crispy texture. Optionally, you may spray a bit of cooking oil on top.
Place the chicken on a baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F. Let it rest for a couple minutes once done.
While the chicken is baking, prepare the fresh herb vinaigrette by combining extra virgin olive oil, lemon juice, chopped fresh mixed herbs, and a pinch of salt and pepper in a small bowl.
Slice the hard-boiled egg, avocado, and cherry tomatoes. Crumble the turkey bacon if desired.
Assemble the salad by placing mixed greens on a plate, then layer with sliced egg, avocado, tomatoes, turkey bacon, and a sprinkle of blue cheese crumbles.
Slice the crispy chicken breast and arrange it on top of the salad.
Drizzle the fresh herb vinaigrette over the salad, and serve immediately.