Crunchy Chicken Salad with Mixed Greens and Toasted Almonds

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

Crunchy Chicken Salad with Mixed Greens and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Crunchy Chicken Salad with Mixed Greens and Toasted Almonds

Poached chicken breast tossed with crisp apples and celery in a creamy yogurt dressing, served over mixed greens with golden toasted almonds.

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NUTRITION

485kcal
Protein
38.8g
Fat
27.4g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces cooked Chicken Breast, diced

50 grams nonfat Greek Yogurt

20 grams slivered Almonds

2 cups Mixed Greens

100 grams Apple, diced

40 grams Celery, diced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Place the slivered almonds in a small dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until golden and fragrant.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard until the dressing is smooth and emulsified.

  • 3

    Add the diced cooked chicken, diced apple, and diced celery to the bowl with the dressing and fold gently until everything is evenly coated.

  • 4

    Arrange the mixed greens on a large plate or in a bowl.

  • 5

    Scoop the chicken salad mixture onto the center of the greens.

  • 6

    Garnish the top with the toasted slivered almonds and a crack of fresh black pepper if desired.

Crunchy Chicken Salad with Mixed Greens and Toasted Almonds

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

Crunchy Chicken Salad with Mixed Greens and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Crunchy Chicken Salad with Mixed Greens and Toasted Almonds

Poached chicken breast tossed with crisp apples and celery in a creamy yogurt dressing, served over mixed greens with golden toasted almonds.

NUTRITION

485kcal
Protein
38.8g
Fat
27.4g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces cooked Chicken Breast, diced

50 grams nonfat Greek Yogurt

20 grams slivered Almonds

2 cups Mixed Greens

100 grams Apple, diced

40 grams Celery, diced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Place the slivered almonds in a small dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until golden and fragrant.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard until the dressing is smooth and emulsified.

  • 3

    Add the diced cooked chicken, diced apple, and diced celery to the bowl with the dressing and fold gently until everything is evenly coated.

  • 4

    Arrange the mixed greens on a large plate or in a bowl.

  • 5

    Scoop the chicken salad mixture onto the center of the greens.

  • 6

    Garnish the top with the toasted slivered almonds and a crack of fresh black pepper if desired.