Name: Creamy Chicken Salad on Toasted Sourdough
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 tbsp Avocado oil mayonnaise; 2 slice Sourdough bread; 0.25 cup Diced celery; 1 tbsp Minced red onion; 1 tsp Dijon mustard; 1 tsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Fresh arugula

Creamy Chicken Salad on Toasted Sourdough

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Salad on Toasted Sourdough

Tender shredded chicken tossed in a zesty Greek yogurt dressing and served on crisp, toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

55.8g

Fat

12.6g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Plain Greek yogurt

0.5 tbsp Avocado oil mayonnaise

2 slice Sourdough bread

0.25 cup Diced celery

1 tbsp Minced red onion

1 tsp Dijon mustard

1 tsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Fresh arugula

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PREPARATION

1
In a medium bowl, combine the shredded chicken breast, Greek yogurt, avocado oil mayonnaise, celery, red onion, Dijon mustard, lemon juice, sea salt, and black pepper.
2
Stir the mixture thoroughly until the chicken is evenly coated and the dressing is creamy.
3
Toast the sourdough bread slices in a toaster or on a dry skillet until they are golden brown and firm.
4
Place the fresh arugula on one slice of the toasted sourdough to create a crisp base.
5
Scoop the chicken salad mixture onto the arugula and spread it evenly to the edges.
6
Top with the second slice of sourdough, press down gently, and slice the sandwich diagonally before serving.