Grilled Chicken and Egg White Salad with Multi Seed Bread

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

Grilled Chicken and Egg White Salad with Multi Seed Bread

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Egg White Salad with Multi Seed Bread

Grilled chicken and egg whites tossed in a creamy Greek yogurt dressing, served over toasted multi-seed bread with a sprinkle of fresh, aromatic chives.

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NUTRITION

363kcal
Protein
47.3g
Fat
7.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

90g Grilled Chicken Breast

100g Cooked Egg Whites

50g Gluten-Free Multi-Seed Bread

50g Nonfat Greek Yogurt

20g Diced Celery

5g Dijon Mustard

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PREPARATION

  • 1

    Grill the chicken breast until cooked through, then dice into small cubes.

  • 2

    Hard-boil the eggs, remove the yolks, and finely chop the egg whites.

  • 3

    In a medium bowl, combine the diced chicken, egg whites, chopped celery, Greek yogurt, and Dijon mustard.

  • 4

    Stir the mixture until well-combined and creamy, seasoning with a pinch of salt and pepper if desired.

  • 5

    Toast the gluten-free multi-seed bread until golden and crisp.

  • 6

    Scoop the chicken and egg white salad onto the toast and garnish with fresh chives before serving.

Grilled Chicken and Egg White Salad with Multi Seed Bread

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

Grilled Chicken and Egg White Salad with Multi Seed Bread

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Egg White Salad with Multi Seed Bread

Grilled chicken and egg whites tossed in a creamy Greek yogurt dressing, served over toasted multi-seed bread with a sprinkle of fresh, aromatic chives.

NUTRITION

363kcal
Protein
47.3g
Fat
7.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

90g Grilled Chicken Breast

100g Cooked Egg Whites

50g Gluten-Free Multi-Seed Bread

50g Nonfat Greek Yogurt

20g Diced Celery

5g Dijon Mustard

PREPARATION

  • 1

    Grill the chicken breast until cooked through, then dice into small cubes.

  • 2

    Hard-boil the eggs, remove the yolks, and finely chop the egg whites.

  • 3

    In a medium bowl, combine the diced chicken, egg whites, chopped celery, Greek yogurt, and Dijon mustard.

  • 4

    Stir the mixture until well-combined and creamy, seasoning with a pinch of salt and pepper if desired.

  • 5

    Toast the gluten-free multi-seed bread until golden and crisp.

  • 6

    Scoop the chicken and egg white salad onto the toast and garnish with fresh chives before serving.