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 Cooked chicken breast; 0.25 cup Plain Greek yogurt; 0.25 tbsp Avocado oil mayonnaise; 1 tsp Dijon mustard; 0.5 tsp Lemon juice; 0.25 cup Red grapes; 0.25 oz Pecan halves; 0.5 cup Celery; 1 tbsp Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Romaine 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

Shredded chicken breast tossed in a creamy lemon-Dijon dressing with crisp celery and sweet grapes, served over fresh lettuce for a satisfying crunch.

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NUTRITION

Protein

49.1g

Fat

13.9g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked chicken breast

0.25 cup Plain Greek yogurt

0.25 tbsp Avocado oil mayonnaise

1 tsp Dijon mustard

0.5 tsp Lemon juice

0.25 cup Red grapes

0.25 oz Pecan halves

0.5 cup Celery

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Romaine lettuce

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PREPARATION

1
Shred the cooked chicken breast into bite-sized pieces and place them in a large mixing bowl.
2
Thinly slice the celery and green onions, and halve the red grapes.
3
Roughly chop the pecan halves to release their natural oils and provide extra texture.
4
In a small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
5
Pour the dressing over the shredded chicken and add the prepared celery, grapes, pecans, and green onions.
6
Fold all ingredients together gently until evenly coated and well combined.
7
Arrange the Romaine lettuce on a plate or in bowls and top with the chicken salad mixture.