Name: Chicken Salad with Grapes and Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz cooked chicken breast; 0.25 cup plain Greek yogurt; 1 tbsp avocado oil mayonnaise; 0.5 cup red grapes; 0.5 oz pecans; 1 stalk celery; 1 tbsp red onion; 1 tsp Dijon mustard; 0.5 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups baby spinach

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 with crisp grapes and toasted pecans in a creamy, herb-flecked dressing served over a bed of fresh, crunchy greens.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.3g

Fat

25.0g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

3.25 oz cooked chicken breast

0.25 cup plain Greek yogurt

1 tbsp avocado oil mayonnaise

0.5 cup red grapes

0.5 oz pecans

1 stalk celery

1 tbsp red onion

1 tsp Dijon mustard

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Dice the cooked chicken breast into bite-sized pieces and place them in a large mixing bowl.
2
Halve the red grapes, finely dice the celery stalk, and mince the red onion.
3
Roughly chop the pecans and lightly toast them in a dry pan over medium heat for 2-3 minutes until fragrant.
4
In a small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, dried dill, sea salt, and black pepper until smooth.
5
Add the grapes, celery, red onion, and toasted pecans to the bowl with the chicken.
6
Pour the dressing over the chicken mixture and fold gently until everything is evenly coated.
7
Place the baby spinach on a plate or in a bowl and top with the chicken salad mixture to serve.