Creamy Herb Chicken Salad with Fresh Arugula

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

Creamy Herb Chicken Salad with Fresh Arugula

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken Salad with Fresh Arugula

Enjoy a refreshing and nourishing salad featuring tender, herb-infused chicken paired with crisp, peppery arugula. This dish is elevated by a creamy Greek yogurt dressing, light olive oil, and a medley of fresh herbs, perfect for a balanced lunch or dinner.

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NUTRITION

329kcal
Protein
50.6g
Fat
8.6g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

3 cups Fresh Arugula (30g total)

1/2 cup Non-Fat Greek Yogurt (120g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 cup chopped Celery (25g)

1/4 cup diced Cucumber (25g)

1 tbsp Lemon Juice (15g)

1 tbsp chopped Fresh Dill (2g)

1 tbsp chopped Fresh Parsley (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a light sprinkle of chopped dill and parsley.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Remove from heat and let it rest before slicing into bite-sized pieces.

  • 4

    In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, and a pinch of salt and pepper. Stir in the remaining chopped dill and parsley to create the creamy herb dressing.

  • 5

    In a larger bowl, combine the arugula, chopped celery, and diced cucumber.

  • 6

    Add the sliced chicken on top of the greens and drizzle with the yogurt dressing.

  • 7

    Toss gently to ensure everything is evenly coated. Adjust seasoning with additional salt and pepper if needed before serving.

Creamy Herb Chicken Salad with Fresh Arugula

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

Creamy Herb Chicken Salad with Fresh Arugula

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken Salad with Fresh Arugula

Enjoy a refreshing and nourishing salad featuring tender, herb-infused chicken paired with crisp, peppery arugula. This dish is elevated by a creamy Greek yogurt dressing, light olive oil, and a medley of fresh herbs, perfect for a balanced lunch or dinner.

NUTRITION

329kcal
Protein
50.6g
Fat
8.6g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

3 cups Fresh Arugula (30g total)

1/2 cup Non-Fat Greek Yogurt (120g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 cup chopped Celery (25g)

1/4 cup diced Cucumber (25g)

1 tbsp Lemon Juice (15g)

1 tbsp chopped Fresh Dill (2g)

1 tbsp chopped Fresh Parsley (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a light sprinkle of chopped dill and parsley.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Remove from heat and let it rest before slicing into bite-sized pieces.

  • 4

    In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, and a pinch of salt and pepper. Stir in the remaining chopped dill and parsley to create the creamy herb dressing.

  • 5

    In a larger bowl, combine the arugula, chopped celery, and diced cucumber.

  • 6

    Add the sliced chicken on top of the greens and drizzle with the yogurt dressing.

  • 7

    Toss gently to ensure everything is evenly coated. Adjust seasoning with additional salt and pepper if needed before serving.