YOUR SOLIN GENERATED RECIPE
Crispy Chicken Salad with Fresh Berries and Creamy Poppy Seed Dressing
Enjoy a vibrant, satisfying salad featuring a crispy almond-coated chicken breast paired with a medley of fresh berries, mixed greens, and a tangy, creamy poppy seed dressing. This dish delivers a perfect balance of textures and flavors, from the crunchy coating to the juicy fruit and refreshing avocado, making it an ideal lunch or dinner option for clean, wholesome eating.
INGREDIENTS
5 ounces Chicken Breast
1 tablespoon Almond Flour
1 large Egg White
2 cups Mixed Salad Greens
1/4 cup Strawberries
1/4 cup Blueberries
1/4 medium Avocado
2 tablespoons Non-Fat Greek Yogurt
1 teaspoon Poppy Seeds
1/2 teaspoon Honey
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Prepare the chicken by patting it dry. In one bowl, mix the almond flour with a pinch of salt and pepper. In another bowl, whisk the egg white.
Dip the chicken breast into the egg white next, then coat evenly with almond flour.
Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 18-20 minutes or until cooked through and crispy.
Meanwhile, in a large bowl, combine the mixed salad greens, sliced strawberries, blueberries, and diced avocado.
In a small bowl, prepare the dressing by mixing the Greek yogurt, poppy seeds, honey, and lemon juice until well combined.
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
Top the salad with the warm crispy chicken slices and drizzle the poppy seed dressing over the top.
Toss gently to combine and serve immediately.