Crispy Garden Cobb Salad

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

Crispy Garden Cobb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Garden Cobb Salad

A vibrant twist on the classic Cobb, featuring grilled chicken, a perfectly hard-boiled egg, creamy avocado, crunchy roasted chickpeas, fresh mixed greens, and an array of garden vegetables, all tossed with a light vinaigrette for a satisfying meal.

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NUTRITION

515kcal
Protein
45.1g
Fat
24.4g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1 large Hard-Boiled Egg

1/4 medium Avocado (quartered)

1/4 cup Crispy Roasted Chickpeas

2 cups Mixed Greens (Spinach & Arugula)

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber (sliced)

1/2 cup Red Bell Pepper (diced)

1/4 cup Crumbled Feta Cheese

1 tbsp Lemon Vinaigrette

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, pat dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, then spread on a baking sheet. Roast for 20-25 minutes until crispy, shaking halfway.

  • 2

    While the chickpeas roast, prepare the salad ingredients. Grill the chicken breast until fully cooked and slice into strips.

  • 3

    Hard boil the egg, peel and slice it into quarters.

  • 4

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.

  • 5

    Gently add the grilled chicken, egg, and diced avocado to the salad.

  • 6

    Sprinkle crumbled feta cheese and roasted chickpeas over the salad.

  • 7

    Drizzle lemon vinaigrette over the top and toss lightly to combine. Serve immediately and enjoy the vibrant flavors.

Crispy Garden Cobb Salad

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

Crispy Garden Cobb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Garden Cobb Salad

A vibrant twist on the classic Cobb, featuring grilled chicken, a perfectly hard-boiled egg, creamy avocado, crunchy roasted chickpeas, fresh mixed greens, and an array of garden vegetables, all tossed with a light vinaigrette for a satisfying meal.

NUTRITION

515kcal
Protein
45.1g
Fat
24.4g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1 large Hard-Boiled Egg

1/4 medium Avocado (quartered)

1/4 cup Crispy Roasted Chickpeas

2 cups Mixed Greens (Spinach & Arugula)

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber (sliced)

1/2 cup Red Bell Pepper (diced)

1/4 cup Crumbled Feta Cheese

1 tbsp Lemon Vinaigrette

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, pat dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, then spread on a baking sheet. Roast for 20-25 minutes until crispy, shaking halfway.

  • 2

    While the chickpeas roast, prepare the salad ingredients. Grill the chicken breast until fully cooked and slice into strips.

  • 3

    Hard boil the egg, peel and slice it into quarters.

  • 4

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.

  • 5

    Gently add the grilled chicken, egg, and diced avocado to the salad.

  • 6

    Sprinkle crumbled feta cheese and roasted chickpeas over the salad.

  • 7

    Drizzle lemon vinaigrette over the top and toss lightly to combine. Serve immediately and enjoy the vibrant flavors.