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 Cooked chicken breast; 0.25 cup Plain Greek yogurt; 0.5 cup Red grapes; 0.5 oz Pecan halves; 1 stalk Celery; 1 tbsp Red onion; 1 tsp Dijon mustard; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Mixed baby greens

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

Shredded chicken breast tossed with crisp grapes and toasted pecans in a creamy, tangy Greek yogurt dressing for a refreshing crunch.

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NUTRITION

Protein

53.0g

Fat

16.6g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Plain Greek yogurt

0.5 cup Red grapes

0.5 oz Pecan halves

1 stalk Celery

1 tbsp Red onion

1 tsp Dijon mustard

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

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PREPARATION

1
Place the pecan halves in a small, dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until fragrant and golden brown.
2
Slice the red grapes in half and finely dice the celery and red onion into uniform pieces.
3
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth and creamy.
4
Add the shredded or diced cooked chicken breast, halved grapes, diced celery, and red onion to the bowl, tossing gently until everything is evenly coated in the dressing.
5
Roughly chop the toasted pecans and fold them into the chicken salad just before serving to maintain their texture.
6
Arrange the mixed baby greens on a plate or in a bowl and top with the prepared chicken salad.