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 fresh twist on chicken salad that's creamy, zesty, and packed with protein. Tender shredded chicken is mixed with light Greek yogurt, crisp celery, and aromatic dill, then served in crisp lettuce cups for a refreshing, satisfying meal that delights your taste buds with every bite.

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NUTRITION

176kcal
Protein
32.9g
Fat
3g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/4 cup Celery (chopped)

1 tbsp Fresh Dill

1 tbsp Red Onion (finely chopped)

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Bring a small pot of water to a boil and gently poach the chicken breast until cooked through (about 12-15 minutes). Allow it to cool and then shred or cube it.

  • 2

    In a bowl, combine the shredded chicken, Greek yogurt, celery, red onion, Dijon mustard, and fresh dill. Stir until all ingredients are evenly coated.

  • 3

    Season the mixture with salt and pepper to taste. Adjust the flavor if needed.

  • 4

    Separate and wash the romaine lettuce leaves. Pat them dry.

  • 5

    Spoon the creamy chicken salad into the lettuce leaves. Serve immediately as wraps.

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 fresh twist on chicken salad that's creamy, zesty, and packed with protein. Tender shredded chicken is mixed with light Greek yogurt, crisp celery, and aromatic dill, then served in crisp lettuce cups for a refreshing, satisfying meal that delights your taste buds with every bite.

NUTRITION

176kcal
Protein
32.9g
Fat
3g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/4 cup Celery (chopped)

1 tbsp Fresh Dill

1 tbsp Red Onion (finely chopped)

1 tsp Dijon Mustard

3 Romaine Lettuce Leaves

Salt and Black Pepper to taste

PREPARATION

  • 1

    Bring a small pot of water to a boil and gently poach the chicken breast until cooked through (about 12-15 minutes). Allow it to cool and then shred or cube it.

  • 2

    In a bowl, combine the shredded chicken, Greek yogurt, celery, red onion, Dijon mustard, and fresh dill. Stir until all ingredients are evenly coated.

  • 3

    Season the mixture with salt and pepper to taste. Adjust the flavor if needed.

  • 4

    Separate and wash the romaine lettuce leaves. Pat them dry.

  • 5

    Spoon the creamy chicken salad into the lettuce leaves. Serve immediately as wraps.