YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb Salad with Fresh Herbs
Enjoy a delectable twist on the classic Cobb salad featuring crispy, almond flour-coated chicken, a perfectly poached egg, crisp bacon, creamy avocado, and a mix of fresh greens and cherry tomatoes. Finished with a zesty lemon-herb vinaigrette, this salad balances textures and flavors to create a satisfying meal suitable for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 Large Egg
2 slices Turkey Bacon
1/4 Avocado
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
2 tbsp Almond Flour
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Fresh Mixed Herbs
Salt & Pepper
PREPARATION
Preheat a non-stick skillet over medium heat. Season the chicken breast with salt and pepper.
Lightly dredge the chicken in almond flour for a crispy coating.
Cook the chicken breast in the skillet until golden and crispy on both sides, approximately 4-5 minutes per side or until fully cooked.
While the chicken cooks, fry the turkey bacon in a separate pan until crisp, then set aside.
In a small pot, poach the egg until the white is set and the yolk remains runny, about 3-4 minutes.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, diced avocado, and freshly chopped herbs.
Prepare the dressing by whisking together olive oil, lemon juice, a pinch of salt and pepper. Drizzle over the salad.
Slice the crispy chicken and arrange atop the salad. Add the bacon pieces and gently place the poached egg on top.
Finish with an extra sprinkle of fresh herbs and season with additional salt and pepper if desired.