Name: Lemon Herb Chicken Salad with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 0.5 cup non-fat Greek yogurt; 0.25 whole avocado; 1 tbsp sliced almonds; 1 medium celery stalk; 2 tbsp red onion; 1 tbsp fresh lemon juice; 1 tsp extra virgin olive oil; 0.5 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup mixed baby greens

Lemon Herb Chicken Salad with Greek Yogurt

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 Greek Yogurt

Tender poached chicken breast tossed in a zesty, creamy Greek yogurt dressing with crunchy celery and buttery avocado served over a bed of crisp mixed greens.

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NUTRITION

Protein

50.6g

Fat

19.8g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

0.25 whole avocado

1 tbsp sliced almonds

1 medium celery stalk

2 tbsp red onion

1 tbsp fresh lemon juice

1 tsp extra virgin olive oil

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

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PREPARATION

1
In a medium mixing bowl, whisk together the non-fat Greek yogurt, fresh lemon juice, extra virgin olive oil, dried dill, sea salt, and black pepper until the dressing is smooth and well-combined.
2
Dice the cooked chicken breast into bite-sized cubes and finely dice the celery stalk and red onion.
3
Add the chicken, celery, and red onion to the bowl with the yogurt dressing, stirring gently until every piece is thoroughly coated.
4
Carefully fold in the diced avocado, being mindful not to mash it so it retains its creamy texture.
5
Place the mixed baby greens in a large serving bowl or on a plate.
6
Top the greens with the chicken salad mixture and finish by sprinkling the sliced almonds over the top for a light, nutty crunch.