Creamy Dill Chicken Salad Lettuce Wraps

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

Creamy Dill Chicken Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Chicken Salad Lettuce Wraps

Enjoy a refreshing twist on traditional chicken salad by combining tender diced chicken breast with a creamy nonfat Greek yogurt dressing, aromatic fresh dill, crunchy celery, and the creaminess of avocado—all wrapped in crisp butter lettuce for a light yet satisfying meal.

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NUTRITION

308kcal
Protein
35g
Fat
12.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1 tbsp Fresh Dill

1 stem Green Onion

1 tsp Lemon Juice

1/2 Avocado

3 leaves Butter Lettuce

Salt and Pepper as desired

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the chicken breast by boiling or poaching until fully cooked, then allow it to cool and dice into bite-sized pieces.

  • 2

    In a large bowl, combine the diced chicken, nonfat Greek yogurt, chopped celery, freshly chopped dill, and sliced green onion.

  • 3

    Add the lemon juice and gently fold in the mashed half avocado until well incorporated. Season with salt and pepper to taste.

  • 4

    Spoon the creamy chicken salad mixture into the butter lettuce leaves.

  • 5

    Serve immediately as a refreshing lunch or light dinner.

Creamy Dill Chicken Salad Lettuce Wraps

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

Creamy Dill Chicken Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Chicken Salad Lettuce Wraps

Enjoy a refreshing twist on traditional chicken salad by combining tender diced chicken breast with a creamy nonfat Greek yogurt dressing, aromatic fresh dill, crunchy celery, and the creaminess of avocado—all wrapped in crisp butter lettuce for a light yet satisfying meal.

NUTRITION

308kcal
Protein
35g
Fat
12.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1 tbsp Fresh Dill

1 stem Green Onion

1 tsp Lemon Juice

1/2 Avocado

3 leaves Butter Lettuce

Salt and Pepper as desired

PREPARATION

  • 1

    Cook the chicken breast by boiling or poaching until fully cooked, then allow it to cool and dice into bite-sized pieces.

  • 2

    In a large bowl, combine the diced chicken, nonfat Greek yogurt, chopped celery, freshly chopped dill, and sliced green onion.

  • 3

    Add the lemon juice and gently fold in the mashed half avocado until well incorporated. Season with salt and pepper to taste.

  • 4

    Spoon the creamy chicken salad mixture into the butter lettuce leaves.

  • 5

    Serve immediately as a refreshing lunch or light dinner.