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 vibrant, crispy chicken salad that marries a crunchy, oven-baked, panko-coated chicken breast with a refreshing medley of fresh greens and vegetables. This dish delivers a satisfying balance of textures and flavors—savory, tangy, and light—with a hint of citrus zest in the dressing.

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NUTRITION

389kcal
Protein
42g
Fat
19g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 large Egg White (33g)

1 tbsp Panko Breadcrumbs (10g)

2 cups Mixed Salad Greens (85g)

1/2 cup Grape Tomatoes (80g)

1/2 cup Cucumber slices (52g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season lightly with salt and pepper.

  • 3

    In a shallow dish, whisk the egg white until slightly frothy. In another plate, spread out the panko breadcrumbs.

  • 4

    Dip the chicken breast into the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken is baking, prepare the salad. In a large bowl, combine the mixed salad greens, halved grape tomatoes, and cucumber slices.

  • 7

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 8

    Once the chicken is ready, let it cool slightly before slicing into strips.

  • 9

    Add the sliced crispy chicken to the salad and drizzle the dressing over the top. 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 vibrant, crispy chicken salad that marries a crunchy, oven-baked, panko-coated chicken breast with a refreshing medley of fresh greens and vegetables. This dish delivers a satisfying balance of textures and flavors—savory, tangy, and light—with a hint of citrus zest in the dressing.

NUTRITION

389kcal
Protein
42g
Fat
19g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 large Egg White (33g)

1 tbsp Panko Breadcrumbs (10g)

2 cups Mixed Salad Greens (85g)

1/2 cup Grape Tomatoes (80g)

1/2 cup Cucumber slices (52g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season lightly with salt and pepper.

  • 3

    In a shallow dish, whisk the egg white until slightly frothy. In another plate, spread out the panko breadcrumbs.

  • 4

    Dip the chicken breast into the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken is baking, prepare the salad. In a large bowl, combine the mixed salad greens, halved grape tomatoes, and cucumber slices.

  • 7

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 8

    Once the chicken is ready, let it cool slightly before slicing into strips.

  • 9

    Add the sliced crispy chicken to the salad and drizzle the dressing over the top. Toss gently to combine and serve immediately.