Crispy Chicken Salad with Fresh Greens

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

Crispy Chicken Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Fresh Greens

Enjoy a satisfying, crispy chicken salad featuring an oven-baked, almond flour-crusted chicken breast atop a bed of mixed fresh greens, cherry tomatoes, cucumber, and a hint of creamy avocado. This dish perfectly balances lean protein with vibrant vegetables and a light, crunchy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
48.6g
Fat
25.8g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

2 cups Mixed Salad Greens

1 cup Cherry Tomatoes

1/2 medium Cucumber

1/4 whole Avocado

Seasoning Mix (Salt, Pepper, Paprika)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the almond flour with the seasoning mix.

  • 3

    Pat the chicken breast dry. In another small bowl, beat the egg white until frothy.

  • 4

    Dip the chicken breast into the egg white and then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken breast on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the salad by combining mixed greens, cherry tomatoes, sliced cucumber, and diced avocado in a large bowl.

  • 7

    Once the chicken is finished, slice it into strips and place on top of the salad.

  • 8

    Toss gently to combine and serve immediately.

Crispy Chicken Salad with Fresh Greens

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

Crispy Chicken Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Fresh Greens

Enjoy a satisfying, crispy chicken salad featuring an oven-baked, almond flour-crusted chicken breast atop a bed of mixed fresh greens, cherry tomatoes, cucumber, and a hint of creamy avocado. This dish perfectly balances lean protein with vibrant vegetables and a light, crunchy texture.

NUTRITION

490kcal
Protein
48.6g
Fat
25.8g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

2 cups Mixed Salad Greens

1 cup Cherry Tomatoes

1/2 medium Cucumber

1/4 whole Avocado

Seasoning Mix (Salt, Pepper, Paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the almond flour with the seasoning mix.

  • 3

    Pat the chicken breast dry. In another small bowl, beat the egg white until frothy.

  • 4

    Dip the chicken breast into the egg white and then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken breast on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the salad by combining mixed greens, cherry tomatoes, sliced cucumber, and diced avocado in a large bowl.

  • 7

    Once the chicken is finished, slice it into strips and place on top of the salad.

  • 8

    Toss gently to combine and serve immediately.