Crispy Chicken and Fresh Greens Salad with Creamy Lemon Dressing

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

Crispy Chicken and Fresh Greens Salad with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Greens Salad with Creamy Lemon Dressing

Savor a delicious balance of crunchy, crispy chicken atop a refreshing bed of mixed greens and garden-fresh veggies, all complemented by a tangy yet creamy lemon dressing. This dish delivers a satisfying crunch, bright citrus notes, and a burst of freshness, perfect for a wholesome, balanced meal any time of the day.

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NUTRITION

336kcal
Protein
50.2g
Fat
5.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Crushed Cornflakes

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and garlic powder. Dredge the chicken in the crushed cornflakes to create a crispy coating.

  • 3

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and is golden and crispy.

  • 4

    While the chicken is baking, prepare the salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    For the dressing, blend nonfat Greek yogurt, lemon juice, a pinch of garlic powder, salt, and pepper in a small bowl until smooth.

  • 6

    Once the chicken is done, slice it into strips and add it on top of the salad.

  • 7

    Drizzle the creamy lemon dressing over the salad, toss gently to combine, and serve immediately.

Crispy Chicken and Fresh Greens Salad with Creamy Lemon Dressing

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

Crispy Chicken and Fresh Greens Salad with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Greens Salad with Creamy Lemon Dressing

Savor a delicious balance of crunchy, crispy chicken atop a refreshing bed of mixed greens and garden-fresh veggies, all complemented by a tangy yet creamy lemon dressing. This dish delivers a satisfying crunch, bright citrus notes, and a burst of freshness, perfect for a wholesome, balanced meal any time of the day.

NUTRITION

336kcal
Protein
50.2g
Fat
5.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Crushed Cornflakes

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and garlic powder. Dredge the chicken in the crushed cornflakes to create a crispy coating.

  • 3

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and is golden and crispy.

  • 4

    While the chicken is baking, prepare the salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    For the dressing, blend nonfat Greek yogurt, lemon juice, a pinch of garlic powder, salt, and pepper in a small bowl until smooth.

  • 6

    Once the chicken is done, slice it into strips and add it on top of the salad.

  • 7

    Drizzle the creamy lemon dressing over the salad, toss gently to combine, and serve immediately.