Crispy Chicken Cobb Salad with Fresh Garden Vegetables

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

Crispy Chicken Cobb Salad with Fresh Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cobb Salad with Fresh Garden Vegetables

Enjoy a vibrant twist on the classic Cobb salad with crispy, oven-baked chicken, a perfectly boiled egg, and a medley of fresh garden vegetables. This dish balances textures and flavors — from the crunchy chicken coating to the creamy avocado and crisp mixed greens, all drizzled with a light olive oil dressing for an unforgettable meal.

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NUTRITION

415kcal
Protein
44.1g
Fat
19.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

1 cup Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/4 cup Cucumber slices

1/4 portion Avocado

1 large Egg

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Lightly season the chicken breast with salt and pepper. Dip it into the whole wheat breadcrumbs ensuring an even coating.

  • 3

    Place the breaded chicken on the baking sheet and drizzle with olive oil. Bake for about 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 4

    While the chicken bakes, prepare the salad. In a large bowl, combine mixed salad greens, halved cherry tomatoes, cucumber slices, and diced avocado.

  • 5

    Boil the egg until hard boiled (about 8-10 minutes), cool, peel, and then quarter it.

  • 6

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 7

    Assemble the salad by topping the fresh vegetables with sliced crispy chicken and arranged egg quarters. Season with a pinch of salt and pepper, and enjoy!

Crispy Chicken Cobb Salad with Fresh Garden Vegetables

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

Crispy Chicken Cobb Salad with Fresh Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cobb Salad with Fresh Garden Vegetables

Enjoy a vibrant twist on the classic Cobb salad with crispy, oven-baked chicken, a perfectly boiled egg, and a medley of fresh garden vegetables. This dish balances textures and flavors — from the crunchy chicken coating to the creamy avocado and crisp mixed greens, all drizzled with a light olive oil dressing for an unforgettable meal.

NUTRITION

415kcal
Protein
44.1g
Fat
19.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

1 cup Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/4 cup Cucumber slices

1/4 portion Avocado

1 large Egg

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Lightly season the chicken breast with salt and pepper. Dip it into the whole wheat breadcrumbs ensuring an even coating.

  • 3

    Place the breaded chicken on the baking sheet and drizzle with olive oil. Bake for about 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 4

    While the chicken bakes, prepare the salad. In a large bowl, combine mixed salad greens, halved cherry tomatoes, cucumber slices, and diced avocado.

  • 5

    Boil the egg until hard boiled (about 8-10 minutes), cool, peel, and then quarter it.

  • 6

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 7

    Assemble the salad by topping the fresh vegetables with sliced crispy chicken and arranged egg quarters. Season with a pinch of salt and pepper, and enjoy!