Name: Creamy Blueberry Chicken Salad with Soft-Boiled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 1 large egg; 0.25 cup non-fat Greek yogurt; 1 tbsp avocado oil mayonnaise; 0.5 cup fresh blueberries; 2 cup baby arugula; 0.5 tbsp chopped walnuts; 1 tbsp fresh lemon juice; 1 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper

Creamy Blueberry Chicken Salad with Soft-Boiled Eggs

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

YOUR SOLIN GENERATED RECIPE

Creamy Blueberry Chicken Salad with Soft-Boiled Eggs

Tender shredded chicken tossed in a zesty lemon-yogurt dressing with bursting blueberries, served alongside a jammy soft-boiled egg over crisp arugula.

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NUTRITION

Protein

53.9g

Fat

22.1g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

1 large egg

0.25 cup non-fat Greek yogurt

1 tbsp avocado oil mayonnaise

0.5 cup fresh blueberries

2 cup baby arugula

0.5 tbsp chopped walnuts

1 tbsp fresh lemon juice

1 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a small pot of water to a boil, gently lower the egg in, and simmer for 6.5 minutes for a jammy yolk.
2
Transfer the egg to an ice bath immediately, then peel and halve once cooled.
3
In a medium bowl, whisk together the Greek yogurt, avocado oil mayo, lemon juice, dried dill, sea salt, and black pepper.
4
Fold the shredded chicken and fresh blueberries into the dressing until evenly coated.
5
Arrange the baby arugula on a plate and top with the creamy blueberry chicken salad.
6
Garnish with the soft-boiled egg halves and chopped walnuts before serving.