Name: Chicken Salad with Grapes and Pecans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast, shredded; 0.25 cup non-fat Greek yogurt; 0.5 cup red grapes, halved; 1 tbsp pecans, chopped; 0.5 cup celery, diced; 1 tbsp red onion, minced; 1 tsp lemon juice; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large butter lettuce leaves

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

Tender shredded chicken tossed with crisp celery, sweet grapes, and toasted pecans in a creamy, zesty Greek yogurt dressing.

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NUTRITION

Protein

48.6g

Fat

10.7g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast, shredded

0.25 cup non-fat Greek yogurt

0.5 cup red grapes, halved

1 tbsp pecans, chopped

0.5 cup celery, diced

1 tbsp red onion, minced

1 tsp lemon juice

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

3 large butter lettuce leaves

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PREPARATION

1
In a medium mixing bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until the dressing is smooth and creamy.
2
Stir in the sea salt and black pepper to season the base.
3
Add the shredded chicken, diced celery, and minced red onion to the bowl, tossing thoroughly to coat every piece.
4
Gently fold in the halved grapes and chopped pecans to maintain their texture and prevent bruising.
5
Arrange the butter lettuce leaves on a plate and scoop the chicken salad into each leaf for a fresh, crunchy wrap.