Creamy Coleslaw with Apple and Greek Yogurt Dressing

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

Creamy Coleslaw with Apple and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Creamy Coleslaw with Apple and Greek Yogurt Dressing

A refreshing and creamy coleslaw featuring crisp cabbage, julienned carrots, and tart apple slices, all tossed in a tangy Greek yogurt dressing with a hint of lemon and Dijon mustard. Enhanced with shredded chicken breast for an extra protein boost, this dish is perfect for a satisfying meal any time of day.

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NUTRITION

367kcal
Protein
50.9g
Fat
3.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

3 ounces shredded Chicken Breast (85g)

2 cups shredded Green Cabbage (150g)

1/2 medium Granny Smith Apple (80g)

1 small Carrot (50g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Dijon Mustard (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a large bowl, add the shredded green cabbage, julienned carrot, and thinly sliced apple.

  • 2

    In a smaller bowl, mix the plain nonfat Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to create the dressing.

  • 3

    Pour the dressing over the vegetable mixture and toss until well coated.

  • 4

    Gently fold in the shredded chicken breast to evenly distribute the protein throughout the coleslaw.

  • 5

    Let the mixture chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

  • 6

    Serve cold and enjoy this nutritious, protein-rich coleslaw as a fulfilling meal option.

Creamy Coleslaw with Apple and Greek Yogurt Dressing

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

Creamy Coleslaw with Apple and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Creamy Coleslaw with Apple and Greek Yogurt Dressing

A refreshing and creamy coleslaw featuring crisp cabbage, julienned carrots, and tart apple slices, all tossed in a tangy Greek yogurt dressing with a hint of lemon and Dijon mustard. Enhanced with shredded chicken breast for an extra protein boost, this dish is perfect for a satisfying meal any time of day.

NUTRITION

367kcal
Protein
50.9g
Fat
3.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

3 ounces shredded Chicken Breast (85g)

2 cups shredded Green Cabbage (150g)

1/2 medium Granny Smith Apple (80g)

1 small Carrot (50g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Dijon Mustard (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a large bowl, add the shredded green cabbage, julienned carrot, and thinly sliced apple.

  • 2

    In a smaller bowl, mix the plain nonfat Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to create the dressing.

  • 3

    Pour the dressing over the vegetable mixture and toss until well coated.

  • 4

    Gently fold in the shredded chicken breast to evenly distribute the protein throughout the coleslaw.

  • 5

    Let the mixture chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

  • 6

    Serve cold and enjoy this nutritious, protein-rich coleslaw as a fulfilling meal option.