YOUR SOLIN GENERATED RECIPE
Crispy Chicken Salad with Fresh Greens and Zesty Lemon Vinaigrette
Enjoy a vibrant, crisp salad featuring golden, pan-seared chicken breast paired with fresh mixed greens, juicy cherry tomatoes, cool cucumber slices, and creamy avocado, all brought together with a tangy lemon vinaigrette. The salad is wonderfully balanced, offering a satisfying crunch with a refreshing zest of lemon for a perfect, wholesome meal.
INGREDIENTS
5 ounces Chicken Breast
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes (halved)
1/2 medium Cucumber (sliced)
1 teaspoon Olive Oil
1 teaspoon Dijon Mustard
1 tablespoon Lemon Juice
1/2 Avocado
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper if desired.
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.
Place the chicken breast in the skillet and cook for about 5-6 minutes per side until the exterior becomes golden and crispy, and the interior is cooked through.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and diced avocado.
In a small bowl, whisk together lemon juice, dijon mustard, and a pinch of salt and pepper to create the zesty vinaigrette.
Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.
Top the salad with the sliced crispy chicken and serve immediately.