Grilled Chicken Breast Salad with Crunchy Cabbage and Creamy Greek Yogurt Dressing

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

Grilled Chicken Breast Salad with Crunchy Cabbage and Creamy Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Cabbage and Creamy Greek Yogurt Dressing

Tender chicken breast grilled and sliced over a bed of crunchy cabbage and carrots, drizzled with a creamy lemon-yogurt dressing and topped with toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
49.4g
Fat
20g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup Non-fat Greek Yogurt

1 tbsp Slivered Almonds

1/4 Avocado, sliced

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, lemon juice, Dijon mustard, and olive oil in a small bowl until smooth to create the dressing.

  • 4

    Thinly shred the green cabbage and carrots, then place them into a large mixing bowl.

  • 5

    Once the chicken is cooked through, let it rest for a few minutes before slicing it into thin strips.

  • 6

    Add the sliced chicken to the bowl with the cabbage and carrots.

  • 7

    Pour the creamy yogurt dressing over the salad and toss everything together until well coated.

  • 8

    Transfer the salad to a plate and top with the sliced avocado and toasted slivered almonds for a satisfying crunch.

Grilled Chicken Breast Salad with Crunchy Cabbage and Creamy Greek Yogurt Dressing

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

Grilled Chicken Breast Salad with Crunchy Cabbage and Creamy Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Cabbage and Creamy Greek Yogurt Dressing

Tender chicken breast grilled and sliced over a bed of crunchy cabbage and carrots, drizzled with a creamy lemon-yogurt dressing and topped with toasted almonds.

NUTRITION

447kcal
Protein
49.4g
Fat
20g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup Non-fat Greek Yogurt

1 tbsp Slivered Almonds

1/4 Avocado, sliced

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, lemon juice, Dijon mustard, and olive oil in a small bowl until smooth to create the dressing.

  • 4

    Thinly shred the green cabbage and carrots, then place them into a large mixing bowl.

  • 5

    Once the chicken is cooked through, let it rest for a few minutes before slicing it into thin strips.

  • 6

    Add the sliced chicken to the bowl with the cabbage and carrots.

  • 7

    Pour the creamy yogurt dressing over the salad and toss everything together until well coated.

  • 8

    Transfer the salad to a plate and top with the sliced avocado and toasted slivered almonds for a satisfying crunch.