Crispy Chicken Salad with Creamy Mayonnaise Dressing

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

Crispy Chicken Salad with Creamy Mayonnaise Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Creamy Mayonnaise Dressing

Enjoy a delightful combination of crispy almond-coated chicken breast served atop a fresh bed of mixed greens, cherry tomatoes, and cucumber slices, all tossed with a light and creamy mayonnaise dressing. This dish offers a satisfying crunch, vibrant flavors, and a healthful balance that perfectly aligns with your nutritional goals.

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NUTRITION

418kcal
Protein
43.3g
Fat
22g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tbsp Light Mayonnaise

Olive Oil Spray

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    Dredge the chicken breast lightly in almond flour, shaking off any excess.

  • 4

    Place the coated chicken on a baking sheet and spray lightly with olive oil spray.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, combine mixed salad greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 7

    In a small bowl, mix the light mayonnaise with a pinch of salt and pepper to create a creamy dressing.

  • 8

    Once the chicken is done, slice it into strips and place on top of the salad.

  • 9

    Drizzle the dressing over the salad, toss gently, and serve immediately.

Crispy Chicken Salad with Creamy Mayonnaise Dressing

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

Crispy Chicken Salad with Creamy Mayonnaise Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Creamy Mayonnaise Dressing

Enjoy a delightful combination of crispy almond-coated chicken breast served atop a fresh bed of mixed greens, cherry tomatoes, and cucumber slices, all tossed with a light and creamy mayonnaise dressing. This dish offers a satisfying crunch, vibrant flavors, and a healthful balance that perfectly aligns with your nutritional goals.

NUTRITION

418kcal
Protein
43.3g
Fat
22g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tbsp Light Mayonnaise

Olive Oil Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    Dredge the chicken breast lightly in almond flour, shaking off any excess.

  • 4

    Place the coated chicken on a baking sheet and spray lightly with olive oil spray.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, combine mixed salad greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 7

    In a small bowl, mix the light mayonnaise with a pinch of salt and pepper to create a creamy dressing.

  • 8

    Once the chicken is done, slice it into strips and place on top of the salad.

  • 9

    Drizzle the dressing over the salad, toss gently, and serve immediately.