YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Avocado Green Salad
This vibrant salad is a perfect blend of crispy, lightly breaded chicken and fresh, creamy avocado atop a bed of mixed greens and garden vegetables. The dish strikes a harmonious balance between crunch and creaminess, accented by a zesty lemon-balsamic dressing, making it an ideal meal for any time of the day.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
2 tbsp Whole Wheat Breadcrumbs
1/4 Avocado
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
1 tsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Pound the chicken breast lightly to create an even thickness.
In a shallow bowl, whisk the egg white. In another bowl, place the whole wheat breadcrumbs seasoned with a pinch of salt and pepper.
Dip the chicken breast into the egg white, then coat evenly with the breadcrumbs.
Preheat a non-stick skillet over medium heat and lightly spray with cooking spray or a few drops of olive oil.
Cook the chicken for 4-5 minutes per side until the coating is crispy and the chicken is cooked through.
Meanwhile, in a large bowl, combine mixed greens, halved cherry tomatoes, and cucumber slices.
Slice the crispy chicken and quartered avocado, then add them to the salad.
Drizzle with olive oil, balsamic vinegar, and lemon juice, tossing gently to combine.
Season with additional salt and pepper if needed, and serve immediately.