Crispy Chicken and Fresh Greens Salad with Lemon-Herb Vinaigrette

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

Crispy Chicken and Fresh Greens Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Greens Salad with Lemon-Herb Vinaigrette

Enjoy a satisfying meal featuring a perfectly crispy chicken breast served atop a vibrant bed of fresh greens, cherry tomatoes, and crisp cucumber slices. The zesty lemon-herb vinaigrette adds a brightness that pulls the dish together, making it a delicious and balanced option for any meal.

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NUTRITION

404kcal
Protein
43.8g
Fat
14.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1 cup Cherry Tomatoes

1 medium (half) Cucumber

1/4 cup Panko Bread Crumbs

1 large Egg White

1 tsp Olive Oil (for frying)

1 tsp Olive Oil (for vinaigrette)

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (parsley, thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pat the chicken breast dry and season with a pinch of salt and black pepper.

  • 2

    In a shallow bowl, whisk together the egg white. In another shallow dish, spread the panko breadcrumbs.

  • 3

    Dip the chicken breast first in the egg white, then coat evenly with panko breadcrumbs.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast on both sides until golden and crispy, about 2-3 minutes per side.

  • 5

    Transfer the chicken to the preheated oven to finish cooking for an additional 8-10 minutes until the internal temperature reaches 165°F.

  • 6

    While the chicken is baking, prepare the salad by combining the mixed greens, cherry tomatoes, and cucumber slices in a large bowl.

  • 7

    For the lemon-herb vinaigrette, mix the lemon juice, 1 teaspoon olive oil, and fresh herbs. Season with a bit of salt and pepper.

  • 8

    Once the chicken is cooked through, slice it into strips and arrange on top of the salad. Drizzle the vinaigrette over the top and serve immediately.

Crispy Chicken and Fresh Greens Salad with Lemon-Herb Vinaigrette

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

Crispy Chicken and Fresh Greens Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Greens Salad with Lemon-Herb Vinaigrette

Enjoy a satisfying meal featuring a perfectly crispy chicken breast served atop a vibrant bed of fresh greens, cherry tomatoes, and crisp cucumber slices. The zesty lemon-herb vinaigrette adds a brightness that pulls the dish together, making it a delicious and balanced option for any meal.

NUTRITION

404kcal
Protein
43.8g
Fat
14.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1 cup Cherry Tomatoes

1 medium (half) Cucumber

1/4 cup Panko Bread Crumbs

1 large Egg White

1 tsp Olive Oil (for frying)

1 tsp Olive Oil (for vinaigrette)

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (parsley, thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pat the chicken breast dry and season with a pinch of salt and black pepper.

  • 2

    In a shallow bowl, whisk together the egg white. In another shallow dish, spread the panko breadcrumbs.

  • 3

    Dip the chicken breast first in the egg white, then coat evenly with panko breadcrumbs.

  • 4

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast on both sides until golden and crispy, about 2-3 minutes per side.

  • 5

    Transfer the chicken to the preheated oven to finish cooking for an additional 8-10 minutes until the internal temperature reaches 165°F.

  • 6

    While the chicken is baking, prepare the salad by combining the mixed greens, cherry tomatoes, and cucumber slices in a large bowl.

  • 7

    For the lemon-herb vinaigrette, mix the lemon juice, 1 teaspoon olive oil, and fresh herbs. Season with a bit of salt and pepper.

  • 8

    Once the chicken is cooked through, slice it into strips and arrange on top of the salad. Drizzle the vinaigrette over the top and serve immediately.