Name: Crispy Chicken Breast Salad with Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 oz Chicken Breast; 1 Large Hard-Boiled Egg; 2 cups Mixed Greens; 1 tbsp Almond Flour; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Crispy Chicken Breast Salad with Mixed Greens

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

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast Salad with Mixed Greens

Pan-seared chicken breast with a light almond flour crust over fresh mixed greens and a hard-boiled egg, drizzled with a zesty lemon vinaigrette for a satisfyingly crunchy finish.

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NUTRITION

Protein

63.2g

Fat

20.5g

Carbs

5.4g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Chicken Breast

1 Large Hard-Boiled Egg

2 cups Mixed Greens

1 tbsp Almond Flour

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Slice the chicken breast into thin strips and season lightly with sea salt and black pepper.
2
Place the almond flour in a shallow bowl and dredge the chicken strips until they are evenly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the chicken to the pan and sear for 4-5 minutes per side until the coating is golden brown and the chicken is cooked through.
5
While the chicken cooks, place the mixed greens in a large serving bowl.
6
Peel and slice the hard-boiled egg, then arrange it over the bed of greens.
7
In a small jar or bowl, whisk together the lemon juice and Dijon mustard to create the dressing.
8
Top the salad with the warm crispy chicken and drizzle the lemon-dijon vinaigrette over the top before serving.