YOUR SOLIN GENERATED RECIPE
Poached chicken breast tossed in a zesty lemon-herb dressing with crunchy celery and creamy avocado served over a bed of crisp, vibrant mixed greens.
INGREDIENTS
5 oz chicken breast
1 tbsp avocado oil mayonnaise
0.5 tbsp fresh lemon juice
1 tsp lemon zest
0.25 cup diced celery
2 tbsp diced red onion
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
0.25 whole avocado
2 cup mixed baby greens
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Poach the chicken breast in simmering water until cooked through, then shred or dice once cooled.
In a medium bowl, whisk together the avocado oil mayonnaise, lemon juice, lemon zest, sea salt, and black pepper.
Fold in the diced chicken, celery, red onion, fresh dill, and parsley until evenly coated.
Gently stir in the diced avocado to maintain its shape and creamy texture.
Arrange the mixed baby greens on a plate and scoop the chicken salad over the top.