Name: Herby Greek Yogurt Chicken and Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 large eggs; 0.5 cup plain Greek yogurt; 0.5 tsp Dijon mustard; 1 stalk celery; 2 tbsp red onion; 1 tbsp fresh dill; 1 tbsp fresh chives; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 slice sourdough bread

Herby Greek Yogurt Chicken and Egg Salad

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

YOUR SOLIN GENERATED RECIPE

Herby Greek Yogurt Chicken and Egg Salad

Poached chicken and hard-boiled eggs folded into a creamy, herb-infused Greek yogurt dressing for a bright and refreshing midday meal.

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NUTRITION

Protein

63.3g

Fat

26g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup plain Greek yogurt

0.5 tsp Dijon mustard

1 stalk celery

2 tbsp red onion

1 tbsp fresh dill

1 tbsp fresh chives

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 slice sourdough bread

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PREPARATION

1
Place the eggs in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before cooling in ice water.
2
Season the chicken breast with a pinch of salt and pepper, then poach or pan-sear until cooked through and shred into bite-sized pieces.
3
Peel the cooled eggs and roughly chop them into small chunks.
4
In a medium bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, dill, chives, garlic powder, salt, and pepper.
5
Finely dice the celery and red onion.
6
Fold the shredded chicken, chopped eggs, celery, and onion into the yogurt dressing until well combined.
7
Toast the sourdough bread and top with the chicken and egg salad mixture.