Name: Lemon Herb Chicken Salad with Toasted Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 oz Pecan halves; 1 tbsp Avocado oil mayonnaise; 2 tbsp Non-fat Greek yogurt; 1 tbsp Fresh lemon juice; 0.5 cup Celery; 1 tbsp Green onion; 1 tsp Fresh dill; 1 tsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Baby arugula

Lemon Herb Chicken Salad with Toasted Pecans

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad with Toasted Pecans

Poached chicken breast folded into a bright lemon-herb dressing with crunchy toasted pecans for a refreshing and nutrient-dense meal.

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NUTRITION

Protein

49.9g

Fat

26.3g

Carbs

9.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 oz Pecan halves

1 tbsp Avocado oil mayonnaise

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh lemon juice

0.5 cup Celery

1 tbsp Green onion

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby arugula

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PREPARATION

1
Toast the pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant and golden, then set aside to cool.
2
In a large mixing bowl, whisk together the avocado oil mayonnaise, Greek yogurt, lemon juice, fresh dill, fresh parsley, sea salt, and black pepper.
3
Dice the cooked chicken breast into bite-sized cubes and finely chop the celery and green onion.
4
Add the chicken, celery, and green onion to the bowl with the dressing and toss until everything is thoroughly and evenly coated.
5
Roughly chop the toasted pecans and fold them into the chicken salad just before serving to ensure they stay crisp.
6
Arrange the baby arugula on a plate or in a bowl and scoop the lemon herb chicken salad directly on top.