YOUR SOLIN GENERATED RECIPE
Creamy Zesty Coleslaw with Toasted Pecans and Grilled Chicken
Tender grilled chicken breast served over a crunchy cabbage slaw tossed in a zesty, creamy Greek yogurt dressing with buttery toasted pecans.
INGREDIENTS
3 oz chicken breast
2 cups shredded green cabbage
0.5 cup shredded carrots
0.5 cup non-fat Greek yogurt
0.5 tbsp avocado oil mayonnaise
1 tbsp apple cider vinegar
1 tbsp fresh lime juice
0.25 oz pecan halves
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp Dijon mustard
PREPARATION
Season the chicken breast with half of the sea salt, black pepper, and garlic powder.
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then slice into thin strips.
Place the pecan halves in a small dry skillet over medium heat, tossing frequently for 3-5 minutes until fragrant and golden, then roughly chop.
In a large mixing bowl, whisk together the non-fat Greek yogurt, avocado oil mayonnaise, apple cider vinegar, fresh lime juice, Dijon mustard, and the remaining seasonings.
Add the shredded green cabbage and shredded carrots to the bowl, tossing thoroughly to ensure every ribbon is coated in the creamy dressing.
Top the zesty slaw with the warm sliced chicken and the buttery toasted pecans before serving immediately.