YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Salad with Fresh Greens
Enjoy a vibrant salad featuring crispy herb-infused chicken strips resting on a bed of fresh mixed greens, cherry tomatoes, and crisp cucumber, all brightened with a zesty lemon dressing. This dish is a harmonious blend of textures and refreshing flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
4 oz Chicken Breast
2 cups Mixed Greens
5 Cherry Tomatoes
1/2 medium Cucumber
Juice of 1/2 Lemon
1/2 teaspoon Olive Oil
1 Egg
1 tablespoon Almond Flour
Herbs & Spices to taste
PREPARATION
Slice the chicken breast into strips and pat dry with a paper towel. Season lightly with salt, pepper, and your chosen lemon-herb blend.
Set up a breading station: In a shallow bowl, beat the egg. In another shallow dish, combine almond flour with a pinch more herbs, salt, and pepper.
Dip each chicken strip into the beaten egg, then coat evenly with the almond flour mixture.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed, and cook the chicken strips for about 3-4 minutes per side or until the coating is crisp and the chicken is cooked through.
Meanwhile, in a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
Drizzle the salad with lemon juice and olive oil, tossing gently to combine.
Plate the salad and top with the crispy chicken strips. Serve immediately while warm for a delightful texture contrast.