Creamy Dill Chicken Cucumber Salad

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

Creamy Dill Chicken Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Creamy Dill Chicken Cucumber Salad

Enjoy a refreshing and satisfying salad featuring tender grilled chicken tossed with crisp cucumbers, a creamy Greek yogurt dill dressing, and a hint of zesty Dijon mustard, all brought together with a touch of olive oil and creamy avocado for a balanced and flavorful meal.

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NUTRITION

334kcal
Protein
39.7g
Fat
15.9g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup sliced Cucumber

1/4 avocado

2 tbsp Fresh Dill, chopped

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill or pan-sear over medium heat until fully cooked, about 5-7 minutes per side. Let it rest before slicing.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, Dijon mustard, extra virgin olive oil, chopped fresh dill, salt, and pepper to create the creamy dressing.

  • 3

    In a large mixing bowl, combine the sliced cucumber and diced avocado.

  • 4

    Slice the rested chicken breast and add to the bowl with the vegetables.

  • 5

    Drizzle the creamy dill dressing over the salad and toss gently to combine.

  • 6

    Serve immediately to enjoy the freshness of the salad.

Creamy Dill Chicken Cucumber Salad

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

Creamy Dill Chicken Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Creamy Dill Chicken Cucumber Salad

Enjoy a refreshing and satisfying salad featuring tender grilled chicken tossed with crisp cucumbers, a creamy Greek yogurt dill dressing, and a hint of zesty Dijon mustard, all brought together with a touch of olive oil and creamy avocado for a balanced and flavorful meal.

NUTRITION

334kcal
Protein
39.7g
Fat
15.9g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup sliced Cucumber

1/4 avocado

2 tbsp Fresh Dill, chopped

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill or pan-sear over medium heat until fully cooked, about 5-7 minutes per side. Let it rest before slicing.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, Dijon mustard, extra virgin olive oil, chopped fresh dill, salt, and pepper to create the creamy dressing.

  • 3

    In a large mixing bowl, combine the sliced cucumber and diced avocado.

  • 4

    Slice the rested chicken breast and add to the bowl with the vegetables.

  • 5

    Drizzle the creamy dill dressing over the salad and toss gently to combine.

  • 6

    Serve immediately to enjoy the freshness of the salad.