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 non-fat Greek yogurt; 1 tbsp avocado oil mayonnaise; 0.5 cup red grapes; 0.5 oz pecan halves; 1 medium celery stalk; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups butter lettuce

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 with crisp celery, juicy grapes, and toasted pecans in a creamy, tangy yogurt dressing served over a bed of vibrant butter lettuce.

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NUTRITION

Protein

53.1g

Fat

26.5g

Carbs

22.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

1 tbsp avocado oil mayonnaise

0.5 cup red grapes

0.5 oz pecan halves

1 medium celery stalk

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cups butter lettuce

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PREPARATION

1
Place the pecan halves in a dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until fragrant and golden.
2
Dice the cooked chicken breast and celery stalk into bite-sized pieces, and slice the red grapes in half.
3
In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
4
Add the diced chicken, celery, halved grapes, and toasted pecans to the bowl and fold gently until everything is evenly coated in the dressing.
5
Arrange the butter lettuce leaves on a large plate or in a bowl and scoop the chicken salad mixture into the center to serve.