Name: Tangy Chicken Waldorf Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup plain Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp lemon juice; 1 tsp honey; 1 medium Gala apple; 0.5 cup red grapes; 2 stalks celery; 1 oz walnuts; 0.5 whole avocado; 3 cups mixed greens

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

YOUR SOLIN GENERATED RECIPE

Tangy Chicken Waldorf Salad

Pan-seared chicken breast sliced over a crisp bed of greens, tossed with crunchy walnuts and a zesty, creamy yogurt dressing that provides a bright, tangy finish.

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NUTRITION

Protein

69.7g

Fat

59.9g

Carbs

68.2g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup plain Greek yogurt

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp honey

1 medium Gala apple

0.5 cup red grapes

2 stalks celery

1 oz walnuts

0.5 whole avocado

3 cups mixed greens

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken cooks, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, and honey in a small bowl to create the tangy dressing.
4
Core and chop the apple into bite-sized pieces, halve the grapes, and thinly slice the celery stalks.
5
In a large mixing bowl, combine the mixed greens, chopped apple, halved grapes, celery, and walnuts.
6
Pour the yogurt dressing over the salad mixture and toss gently to coat all ingredients evenly.
7
Slice the cooked chicken into strips and dice the avocado.
8
Plate the salad and top with the warm chicken slices and fresh avocado to serve.