YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken Salad
Tender poached chicken breast folded into a velvety avocado and Greek yogurt herb dressing, served over a bed of crisp, vibrant mixed greens.
INGREDIENTS
4 oz cooked chicken breast
0.25 cup nonfat Greek yogurt
0.25 whole avocado
0.5 cup celery
2 tbsp red onion
1 tbsp fresh dill
1 tbsp fresh parsley
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
2 cup mixed greens
PREPARATION
In a medium mixing bowl, combine the nonfat Greek yogurt, mashed avocado, lemon juice, sea salt, and black pepper, whisking until the texture is smooth and creamy.
Fold in the chopped fresh dill, parsley, diced celery, and minced red onion to create the aromatic herb base.
Add the diced cooked chicken breast to the bowl and toss thoroughly until every piece is evenly coated in the dressing.
Arrange the mixed greens on a large plate or in a bowl as a fresh foundation for the salad.
Scoop the creamy chicken salad onto the center of the greens and serve immediately.