Creamy Dill Potato Salad with Grilled Chicken

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

Creamy Dill Potato Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Dill Potato Salad with Grilled Chicken

Enjoy a wholesome twist on a classic potato salad paired with perfectly grilled chicken. This recipe balances tender, well-seasoned chicken breast with a light, creamy dill-infused potato salad. The dish offers satisfying textures from soft, warm potatoes and a crisp medley of celery and red onion, all enveloped in a tangy Greek yogurt dressing. A vibrant medley of flavors makes for a versatile meal that can be enjoyed any time of the day.

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NUTRITION

393kcal
Protein
41.4g
Fat
9.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces grilled Chicken Breast

1 medium Potato

1/4 cup Non-Fat Greek Yogurt

2 tablespoons Fresh Dill

1/4 cup Red Onion (diced)

1 Celery stalk (chopped)

1 teaspoon Dijon Mustard

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked through. Allow it to rest and then slice into strips or cubes.

  • 3

    While the chicken is grilling, wash the potato and prick it with a fork. Bake or microwave the potato until tender (about 10-12 minutes in the microwave or 45 minutes in a 400°F oven). Once cooked, allow it to cool and then cut into bite-sized pieces.

  • 4

    In a medium bowl, combine the Greek yogurt, Dijon mustard, olive oil, and fresh dill. Mix well to create the creamy dressing.

  • 5

    Add the diced red onion and chopped celery to the bowl with the dressing.

  • 6

    Gently fold in the warm potato pieces so they soak up some of the dressing.

  • 7

    Plate the potato salad and top with the sliced grilled chicken. Adjust salt and pepper to taste, and serve warm or chilled.

Creamy Dill Potato Salad with Grilled Chicken

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

Creamy Dill Potato Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Dill Potato Salad with Grilled Chicken

Enjoy a wholesome twist on a classic potato salad paired with perfectly grilled chicken. This recipe balances tender, well-seasoned chicken breast with a light, creamy dill-infused potato salad. The dish offers satisfying textures from soft, warm potatoes and a crisp medley of celery and red onion, all enveloped in a tangy Greek yogurt dressing. A vibrant medley of flavors makes for a versatile meal that can be enjoyed any time of the day.

NUTRITION

393kcal
Protein
41.4g
Fat
9.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces grilled Chicken Breast

1 medium Potato

1/4 cup Non-Fat Greek Yogurt

2 tablespoons Fresh Dill

1/4 cup Red Onion (diced)

1 Celery stalk (chopped)

1 teaspoon Dijon Mustard

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked through. Allow it to rest and then slice into strips or cubes.

  • 3

    While the chicken is grilling, wash the potato and prick it with a fork. Bake or microwave the potato until tender (about 10-12 minutes in the microwave or 45 minutes in a 400°F oven). Once cooked, allow it to cool and then cut into bite-sized pieces.

  • 4

    In a medium bowl, combine the Greek yogurt, Dijon mustard, olive oil, and fresh dill. Mix well to create the creamy dressing.

  • 5

    Add the diced red onion and chopped celery to the bowl with the dressing.

  • 6

    Gently fold in the warm potato pieces so they soak up some of the dressing.

  • 7

    Plate the potato salad and top with the sliced grilled chicken. Adjust salt and pepper to taste, and serve warm or chilled.