YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb Salad with Fresh Herbs
Enjoy a vibrant twist on a classic Cobb salad featuring crispy, herb-infused chicken breast, a perfectly boiled egg, creamy avocado, tangy blue cheese crumbles, and a burst of freshness from mixed greens and cherry tomatoes. Each bite is a delightful blend of textures and flavors, with a light lemon vinaigrette completing this clean, satisfying meal.
INGREDIENTS
3 oz Chicken Breast
1 Tbsp Almond Flour
1 Large Egg (hard-boiled)
2 Cups Mixed Salad Greens
1/2 Cup Cherry Tomatoes
1/4 Avocado
1 oz Blue Cheese Crumbles
1 tsp Extra Virgin Olive Oil
Fresh Herbs (parsley & basil)
PREPARATION
Preheat your oven to 400°F.
In a shallow dish, combine almond flour with finely chopped fresh herbs, a pinch of salt, and pepper. Lightly season the chicken breast.
Dip the chicken breast into a beaten egg (reserved from the preparation of the boiled egg or use an extra egg if preferred), then coat evenly in the almond flour and herb mixture.
Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.
While the chicken bakes, assemble the salad by placing the mixed greens in a large bowl. Add halved cherry tomatoes and slices of avocado.
Peel and slice the hard-boiled egg, then add to the salad along with blue cheese crumbles.
After the chicken is finished, slice it into strips and place on top of the salad.
Drizzle the salad lightly with extra virgin olive oil and a squeeze of fresh lemon juice (optional), then toss gently to combine all the flavors.
Serve immediately and enjoy this fresh, balanced, and crispy chicken Cobb salad.