Name: Chicken Salad with Grapes and Pecans
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; 0.5 cup red grapes; 0.5 oz pecans; 1 stalk celery; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup arugula

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

YOUR SOLIN GENERATED RECIPE

Chicken Salad with Grapes and Pecans

Poached chicken breast tossed in a creamy yogurt dressing with crisp celery, sweet grapes, and toasted pecans served over a bed of peppery arugula.

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NUTRITION

Protein

53.3g

Fat

22.9g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

0.25 cup plain Greek yogurt

0.5 tbsp avocado oil mayonnaise

0.5 cup red grapes

0.5 oz pecans

1 stalk celery

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cup arugula

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PREPARATION

1
Dice the cooked chicken breast into bite-sized cubes or shred it using two forks.
2
Slice the red grapes in half and finely dice the celery stalk.
3
In a dry skillet over medium heat, lightly toast the pecan halves for 2-3 minutes until fragrant, then roughly chop them.
4
In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
5
Add the chicken, grapes, celery, and toasted pecans to the bowl with the dressing and fold gently until everything is evenly coated.
6
Place the arugula in a serving bowl and top with the chicken salad mixture.