Crispy Chicken Power Salad with Creamy Avocado Dressing

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

Crispy Chicken Power Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Power Salad with Creamy Avocado Dressing

Enjoy a vibrant bowl of mixed greens topped with crispy, panko-coated chicken, juicy cherry tomatoes, crisp cucumber, and hearty baked chickpeas, all drizzled with a silky, tangy avocado dressing. This meal offers a perfect balance of lean protein and fresh vegetables for a satisfying, clean-eating experience.

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NUTRITION

355kcal
Protein
34.1g
Fat
12.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 tbsp Panko Breadcrumbs

100 g Mixed Greens

75 g Cherry Tomatoes

1/4 Cucumber

1/4 cup Baked Chickpeas

1/4 Avocado

1 tbsp Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for baking the chicken and chickpeas.

  • 2

    Season the chicken breast with salt and pepper. Lightly coat it with panko breadcrumbs for a crispy finish.

  • 3

    Place the chicken on a baking tray and bake for 15-18 minutes until cooked through and crispy.

  • 4

    Meanwhile, toss the baked chickpeas in a pinch of salt and roast them in the oven for 10 minutes for extra crunch.

  • 5

    In a blender, combine the avocado, lemon juice, garlic, a pinch of salt and pepper, and a splash of water to create a creamy dressing. Blend until smooth.

  • 6

    In a large bowl, layer the mixed greens, cherry tomatoes, sliced cucumber, and roasted chickpeas.

  • 7

    Slice the baked chicken breast into strips and place on top of the salad.

  • 8

    Drizzle the avocado dressing over the salad and serve immediately.

Crispy Chicken Power Salad with Creamy Avocado Dressing

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

Crispy Chicken Power Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Power Salad with Creamy Avocado Dressing

Enjoy a vibrant bowl of mixed greens topped with crispy, panko-coated chicken, juicy cherry tomatoes, crisp cucumber, and hearty baked chickpeas, all drizzled with a silky, tangy avocado dressing. This meal offers a perfect balance of lean protein and fresh vegetables for a satisfying, clean-eating experience.

NUTRITION

355kcal
Protein
34.1g
Fat
12.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 tbsp Panko Breadcrumbs

100 g Mixed Greens

75 g Cherry Tomatoes

1/4 Cucumber

1/4 cup Baked Chickpeas

1/4 Avocado

1 tbsp Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for baking the chicken and chickpeas.

  • 2

    Season the chicken breast with salt and pepper. Lightly coat it with panko breadcrumbs for a crispy finish.

  • 3

    Place the chicken on a baking tray and bake for 15-18 minutes until cooked through and crispy.

  • 4

    Meanwhile, toss the baked chickpeas in a pinch of salt and roast them in the oven for 10 minutes for extra crunch.

  • 5

    In a blender, combine the avocado, lemon juice, garlic, a pinch of salt and pepper, and a splash of water to create a creamy dressing. Blend until smooth.

  • 6

    In a large bowl, layer the mixed greens, cherry tomatoes, sliced cucumber, and roasted chickpeas.

  • 7

    Slice the baked chicken breast into strips and place on top of the salad.

  • 8

    Drizzle the avocado dressing over the salad and serve immediately.