Name: Chicken Salad with Grapes and Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup nonfat Greek yogurt; 0.5 cup red grapes; 0.5 oz pecans; 1 stalk celery; 2 tbsp red onion; 1 tbsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups Bibb lettuce

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

YOUR SOLIN GENERATED RECIPE

Chicken Salad with Grapes and Pecans

Tender poached chicken breast tossed in a creamy Greek yogurt dressing with crisp celery and sweet grapes, served over a bed of buttery Bibb lettuce.

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NUTRITION

Protein

53.9g

Fat

18.1g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup nonfat Greek yogurt

0.5 cup red grapes

0.5 oz pecans

1 stalk celery

2 tbsp red onion

1 tbsp fresh lemon juice

0.5 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

2 cups Bibb lettuce

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PREPARATION

1
Poach the chicken breast in simmering water or broth for 12-15 minutes until the internal temperature reaches 165°F, then let it cool and shred or dice into bite-sized pieces.
2
In a large mixing bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is smooth and well-combined.
3
Prep the produce by halving the red grapes, finely dicing the celery stalk, and mincing the red onion.
4
Add the prepared chicken, grapes, celery, and red onion to the bowl with the yogurt dressing and fold gently until every piece is evenly coated.
5
Roughly chop the pecans and stir them into the salad just before serving to ensure they stay crunchy and flavorful.
6
Arrange the Bibb lettuce leaves on a plate or in a bowl and scoop the chicken salad into the center to serve as a fresh and filling meal.