YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken Salad with Crispy Greens and Zesty Vinaigrette
Savor a vibrant salad where tender, herb-marinated chicken meets a crisp medley of fresh greens, juicy cherry tomatoes, and cool cucumber, all crowned with creamy avocado and a handful of crispy kale chips. This dish is perfectly balanced with a zesty lemon-Dijon vinaigrette for a refreshing, satisfying meal that delights the palate and fuels your day.
INGREDIENTS
5 oz Chicken Breast
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber, sliced
A few thin slices of Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dijon Mustard
1/2 Avocado, diced
1 cup Crispy Kale Chips
PREPARATION
In a bowl, combine olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to create the herb marinade and zesty vinaigrette. Add freshly chopped herbs like parsley and basil if desired.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
While the chicken marinates, preheat your oven to 350°F to prepare the crispy kale chips. Toss kale leaves with a tiny drizzle of olive oil, a pinch of salt, and bake for about 10-12 minutes until crisp. Set aside to cool.
Grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. Gently fold in the diced avocado.
Slice the chicken into strips and arrange on top of the salad. Drizzle with the remaining vinaigrette and toss gently to combine.
Top the salad with the freshly baked crispy kale chips just before serving to maintain their crunch.