YOUR SOLIN GENERATED RECIPE
Crispy Chicken Power Salad with Fresh Greens and Creamy Avocado Dressing
Enjoy a vibrant and satisfying salad featuring crispy baked chicken breast on a bed of fresh mixed greens, colorful vegetables, and a luscious, creamy avocado dressing enriched with a touch of tangy nonfat Greek yogurt. This salad offers a perfect balance of crunch, creaminess, and bright flavors, making it a nourishing choice for any meal.
INGREDIENTS
4 oz Chicken Breast
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Red Bell Pepper slices
1/2 cup Cucumber slices
1/2 medium Avocado
2 tbsp Nonfat Greek Yogurt
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Lightly season the chicken breast with salt and pepper.
Place the chicken on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F, then let it rest and slice into bite-sized pieces.
In a large bowl, combine mixed greens, cherry tomatoes, red bell pepper slices, and cucumber slices.
In a blender or food processor, combine the avocado, nonfat Greek yogurt, lemon juice, a pinch of salt, and pepper. Blend until smooth to create the creamy dressing.
Drizzle the dressing over the salad and toss gently to coat.
Top the salad with the sliced crispy chicken breast and serve immediately.