YOUR SOLIN GENERATED RECIPE
Crispy Avocado, Chicken, and Fresh Greens Salad with Lemon Herb Dressing
Savor the delightful combination of crispy breaded avocado and tender grilled chicken atop a vibrant mix of fresh greens, cherry tomatoes, and cucumber. The zesty lemon herb dressing ties everything together for a refreshing, balanced meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Avocado
2 tbsp Whole Wheat Breadcrumbs
2 cups Mixed Greens
1 serving (5) Cherry Tomatoes
1/2 cup Cucumber (sliced)
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Basil, chopped)
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with salt and pepper, then grill or bake until cooked through, about 15-20 minutes depending on thickness.
Slice the avocado in half, remove the pit, and gently scoop out the flesh. Lightly coat the avocado slices in whole wheat breadcrumbs.
Place the breadcrumb-coated avocado slices on a parchment-lined baking sheet and bake for 8-10 minutes until they turn crisp.
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Prepare the lemon herb dressing by whisking together lemon juice, extra virgin olive oil, chopped fresh herbs, and a pinch of salt and pepper.
Slice the cooked chicken breast and add to the salad.
Top the salad with the crispy avocado slices and drizzle the dressing evenly over the entire dish.
Toss gently to combine and serve immediately.