Crispy Chicken Salad with Fresh Greens and Lemon Herb Vinaigrette

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

Crispy Chicken Salad with Fresh Greens and Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Fresh Greens and Lemon Herb Vinaigrette

Enjoy a vibrant salad featuring crispy, almond-flour coated chicken paired with a medley of fresh greens, cherry tomatoes, and cucumber, all drizzled with a zesty lemon herb vinaigrette. A harmonious blend of textures and flavors makes this meal both satisfying and nutritious.

Try 3 days free, then $12.99 / mo.

NUTRITION

337kcal
Protein
32.5g
Fat
17.6g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 cups Mixed Greens

1 cup Cherry Tomatoes

1/2 medium Cucumber

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for dressing)

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper, then lightly coat it in almond flour.

  • 3

    Heat 1 teaspoon olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until a crispy crust forms.

  • 4

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the chicken is cooked through.

  • 5

    While the chicken is baking, assemble the salad by combining mixed greens, cherry tomatoes, and sliced cucumber in a bowl.

  • 6

    In a small bowl, whisk together 1 teaspoon olive oil, lemon juice, and chopped mixed fresh herbs to create the vinaigrette. Season with salt and pepper.

  • 7

    Once cooked, slice the crispy chicken and arrange it atop the salad.

  • 8

    Drizzle the lemon herb vinaigrette over the salad and serve immediately.

Crispy Chicken Salad with Fresh Greens and Lemon Herb Vinaigrette

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

Crispy Chicken Salad with Fresh Greens and Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Fresh Greens and Lemon Herb Vinaigrette

Enjoy a vibrant salad featuring crispy, almond-flour coated chicken paired with a medley of fresh greens, cherry tomatoes, and cucumber, all drizzled with a zesty lemon herb vinaigrette. A harmonious blend of textures and flavors makes this meal both satisfying and nutritious.

NUTRITION

337kcal
Protein
32.5g
Fat
17.6g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 cups Mixed Greens

1 cup Cherry Tomatoes

1/2 medium Cucumber

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for dressing)

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper, then lightly coat it in almond flour.

  • 3

    Heat 1 teaspoon olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until a crispy crust forms.

  • 4

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the chicken is cooked through.

  • 5

    While the chicken is baking, assemble the salad by combining mixed greens, cherry tomatoes, and sliced cucumber in a bowl.

  • 6

    In a small bowl, whisk together 1 teaspoon olive oil, lemon juice, and chopped mixed fresh herbs to create the vinaigrette. Season with salt and pepper.

  • 7

    Once cooked, slice the crispy chicken and arrange it atop the salad.

  • 8

    Drizzle the lemon herb vinaigrette over the salad and serve immediately.