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 non-fat Greek yogurt; 1 tbsp avocado oil mayonnaise; 0.5 cup red grapes; 0.5 oz pecan halves; 1 stalk celery; 2 tbsp red onion; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup romaine 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

Poached chicken breast tossed in a creamy yogurt dressing with crisp celery, juicy grapes, and toasted pecans for a satisfying crunch.

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NUTRITION

Protein

53.8g

Fat

27.1g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

1 tbsp avocado oil mayonnaise

0.5 cup red grapes

0.5 oz pecan halves

1 stalk celery

2 tbsp red onion

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

2 cup romaine lettuce

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PREPARATION

1
Dice the cooked chicken breast into bite-sized cubes and place them in a large mixing bowl.
2
Slice the red grapes in half and finely dice the celery stalk and red onion.
3
Lightly toast the pecan halves in a dry pan over medium heat for 3 minutes until fragrant, then set aside to cool.
4
In a small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, sea salt, and black pepper.
5
Add the grapes, celery, onion, and toasted pecans to the chicken, then pour the dressing over the top and fold until evenly coated.
6
Arrange the romaine lettuce on a plate and scoop the chicken salad over the top to serve immediately.