Name: Lemon-Herb Chicken Salad with Toasted Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounce Cooked chicken breast, shredded; 0.25 cup Non-fat Greek yogurt; 1 ounce Pecans, chopped; 0.5 cup Celery, diced; 2 tbsp Red onion, finely diced; 1 tbsp Fresh lemon juice; 1 tbsp Fresh dill, chopped; 1 tbsp Fresh parsley, chopped; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon-Herb Chicken Salad with Toasted Pecans

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Toasted Pecans

Poached chicken breast tossed in a zesty Greek yogurt dressing with crunchy celery and buttery toasted pecans for a refreshing, protein-packed meal.

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NUTRITION

Protein

53.8g

Fat

25.9g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

5 ounce Cooked chicken breast, shredded

0.25 cup Non-fat Greek yogurt

1 ounce Pecans, chopped

0.5 cup Celery, diced

2 tbsp Red onion, finely diced

1 tbsp Fresh lemon juice

1 tbsp Fresh dill, chopped

1 tbsp Fresh parsley, chopped

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Place the chopped pecans in a small dry skillet over medium heat and toast for 3-5 minutes until fragrant and golden brown.
2
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, sea salt, and black pepper until the dressing is smooth and creamy.
3
Add the shredded chicken breast, diced celery, red onion, fresh dill, and fresh parsley to the bowl with the dressing.
4
Fold the ingredients together gently until the chicken and vegetables are evenly coated in the herb mixture.
5
Stir in the toasted pecans just before serving to ensure they maintain their signature crunch.
6
Serve the chicken salad immediately over a bed of fresh greens or chilled in the refrigerator for up to two days.