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 a perfectly crispy, oven-baked chicken breast coated in panko breadcrumbs, paired with a medley of fresh greens, cherry tomatoes, cucumber, and a tangy lemon-herb vinaigrette. This dish brings together crunchy textures and zesty flavors for a satisfying, balanced meal.

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NUTRITION

466kcal
Protein
39.6g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 Egg White

3 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/8 medium Red Onion, thinly sliced

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder if desired.

  • 3

    Prepare a shallow dish with panko breadcrumbs and another with the egg white. Dip the chicken breast first in egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and spray lightly with olive oil. Bake for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

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

  • 6

    In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Once the chicken is done, slice it into strips and add it atop the salad.

  • 8

    Drizzle the lemon-herb vinaigrette over the salad, toss gently, 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 a perfectly crispy, oven-baked chicken breast coated in panko breadcrumbs, paired with a medley of fresh greens, cherry tomatoes, cucumber, and a tangy lemon-herb vinaigrette. This dish brings together crunchy textures and zesty flavors for a satisfying, balanced meal.

NUTRITION

466kcal
Protein
39.6g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 Egg White

3 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/8 medium Red Onion, thinly sliced

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder if desired.

  • 3

    Prepare a shallow dish with panko breadcrumbs and another with the egg white. Dip the chicken breast first in egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and spray lightly with olive oil. Bake for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

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

  • 6

    In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Once the chicken is done, slice it into strips and add it atop the salad.

  • 8

    Drizzle the lemon-herb vinaigrette over the salad, toss gently, and serve immediately.