Lemon Herb Chicken Salad

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

Lemon Herb Chicken Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad

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.

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NUTRITION

426kcal
Protein
45.9g
Fat
21.7g
Carbs
11.9g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Poach the chicken breast in simmering water until cooked through, then shred or dice once cooled.

  • 2

    In a medium bowl, whisk together the avocado oil mayonnaise, lemon juice, lemon zest, sea salt, and black pepper.

  • 3

    Fold in the diced chicken, celery, red onion, fresh dill, and parsley until evenly coated.

  • 4

    Gently stir in the diced avocado to maintain its shape and creamy texture.

  • 5

    Arrange the mixed baby greens on a plate and scoop the chicken salad over the top.

Lemon Herb Chicken Salad

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

Lemon Herb Chicken Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad

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.

NUTRITION

426kcal
Protein
45.9g
Fat
21.7g
Carbs
11.9g

SERVINGS

1 serving

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

  • 1

    Poach the chicken breast in simmering water until cooked through, then shred or dice once cooled.

  • 2

    In a medium bowl, whisk together the avocado oil mayonnaise, lemon juice, lemon zest, sea salt, and black pepper.

  • 3

    Fold in the diced chicken, celery, red onion, fresh dill, and parsley until evenly coated.

  • 4

    Gently stir in the diced avocado to maintain its shape and creamy texture.

  • 5

    Arrange the mixed baby greens on a plate and scoop the chicken salad over the top.