Crispy Chicken and Fresh Avocado Salad with Citrus Vinaigrette

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

Crispy Chicken and Fresh Avocado Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Avocado Salad with Citrus Vinaigrette

Enjoy a refreshing salad featuring crispy, seasoned chicken breast paired with creamy avocado chunks and crisp mixed greens, all drizzled with a bright, zesty citrus vinaigrette. This dish is both satisfying and perfectly balanced for a nourishing meal any time of the day.

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NUTRITION

501kcal
Protein
40.6g
Fat
29g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1 half Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Whole Wheat Panko

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the 4 oz chicken breast with salt and pepper. Lightly coat the chicken in 2 tablespoons of whole wheat panko for a crispy texture.

  • 3

    Cook the chicken breast in the skillet until golden and crispy on each side, about 4-5 minutes per side, until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine 2 cups of mixed greens and 1 half of a sliced avocado.

  • 5

    Prepare the citrus vinaigrette by whisking together 1 tablespoon of olive oil and 1 tablespoon of fresh lemon juice. Season with a pinch of salt and pepper.

  • 6

    Slice the chicken into strips and place on top of the greens and avocado. Drizzle the citrus vinaigrette over the salad and gently toss to combine.

  • 7

    Serve immediately and enjoy your crisp, refreshing salad!

Crispy Chicken and Fresh Avocado Salad with Citrus Vinaigrette

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

Crispy Chicken and Fresh Avocado Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Avocado Salad with Citrus Vinaigrette

Enjoy a refreshing salad featuring crispy, seasoned chicken breast paired with creamy avocado chunks and crisp mixed greens, all drizzled with a bright, zesty citrus vinaigrette. This dish is both satisfying and perfectly balanced for a nourishing meal any time of the day.

NUTRITION

501kcal
Protein
40.6g
Fat
29g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1 half Avocado

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Whole Wheat Panko

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the 4 oz chicken breast with salt and pepper. Lightly coat the chicken in 2 tablespoons of whole wheat panko for a crispy texture.

  • 3

    Cook the chicken breast in the skillet until golden and crispy on each side, about 4-5 minutes per side, until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine 2 cups of mixed greens and 1 half of a sliced avocado.

  • 5

    Prepare the citrus vinaigrette by whisking together 1 tablespoon of olive oil and 1 tablespoon of fresh lemon juice. Season with a pinch of salt and pepper.

  • 6

    Slice the chicken into strips and place on top of the greens and avocado. Drizzle the citrus vinaigrette over the salad and gently toss to combine.

  • 7

    Serve immediately and enjoy your crisp, refreshing salad!