Name: Chicken & Egg Salad with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded chicken breast; 2 large Hard-boiled eggs; 0.25 cup Plain Greek yogurt; 0.25 tsp Yellow mustard; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.25 tsp Dried parsley; 0.13 tsp Smoked paprika; 1 slice Whole-grain sourdough bread; 1 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Chicken & Egg Salad with Greek Yogurt

Protein-packed chicken and hard-boiled eggs mashed with tangy Greek yogurt and served over a crisp slice of toasted sourdough for a creamy and satisfying bite.

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NUTRITION

Protein

58.2g

Fat

19.9g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

2 large Hard-boiled eggs

0.25 cup Plain Greek yogurt

0.25 tsp Yellow mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Dried parsley

0.13 tsp Smoked paprika

1 slice Whole-grain sourdough bread

1 cup Baby spinach

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PREPARATION

1
Peel and roughly chop the hard-boiled eggs.
2
In a medium mixing bowl, combine the shredded chicken breast and chopped eggs.
3
Add the Greek yogurt, yellow mustard, sea salt, black pepper, and dried parsley to the bowl.
4
Stir the mixture until the ingredients are well incorporated and the texture is creamy.
5
Lightly toast the sourdough bread until it is golden and crisp.
6
Place a bed of fresh baby spinach on the toasted bread.
7
Scoop the chicken and egg salad onto the spinach and finish with a sprinkle of smoked paprika.