YOUR SOLIN GENERATED RECIPE
Crispy Cottage Cheese Salad with Lemon-Herb Chicken
Enjoy a balanced, satisfying meal featuring crunchy, lightly pan-fried cottage cheese paired with tender, lemon-herb marinated chicken atop a vibrant medley of fresh greens, cherry tomatoes, and cucumber. This delightful dish delivers both texture and a burst of lively flavors, making it a perfect choice for any meal of the day.
INGREDIENTS
1 cup Low-Fat Cottage Cheese
3 ounces Chicken Breast
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Parsley
Salt & Pepper (to taste)
PREPARATION
Pat the chicken breast dry and slice it into thin fillets for quicker, even cooking.
Combine lemon juice, olive oil, chopped parsley, salt, and pepper in a small bowl to create a marinade.
Place the chicken in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.
Meanwhile, drain the cottage cheese for a few minutes on paper towels to remove excess moisture, then shape it into 1/2-inch thick patties.
Heat a non-stick skillet over medium heat and gently pan-fry the cottage cheese patties until they are golden and crispy on each side, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add the marinated chicken and cook over medium-high heat until it’s thoroughly cooked and has a light char, about 4-5 minutes per side depending on thickness.
Assemble the salad by placing mixed greens on a plate, topping with cherry tomatoes and cucumber slices.
Layer the crispy cottage cheese patties and sliced lemon-herb chicken on top of the salad.
Drizzle the remaining marinade over the assembled salad, season with additional salt and pepper if needed, and serve immediately.