Name: Creamy Lemon-Herb Chicken Salad with Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Chicken breast; 0.5 cup Non-fat plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tbsp Yellow mustard; 1 tbsp Apple cider vinegar; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 2 cup Romaine lettuce; 1 cup Shredded carrots; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Creamy Lemon-Herb Chicken Salad with Greek Yogurt Dressing

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Chicken Salad with Greek Yogurt Dressing

Pan-seared chicken breast served over a crisp bed of lettuce and shredded carrots, finished with a zesty and creamy lemon-herb Greek yogurt dressing.

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NUTRITION

Protein

86.0g

Fat

15.5g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken breast

0.5 cup Non-fat plain Greek yogurt

1 tbsp Fresh lemon juice

1 tbsp Yellow mustard

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Dried oregano

2 cup Romaine lettuce

1 cup Shredded carrots

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and a pinch of the garlic powder.
2
Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the Greek yogurt, lemon juice, yellow mustard, apple cider vinegar, remaining garlic powder, and dried oregano in a small bowl until smooth.
4
Roughly chop the romaine lettuce and place it in a large serving bowl along with the shredded carrots.
5
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
6
Arrange the sliced chicken over the salad greens and drizzle generously with the creamy lemon-herb dressing before serving.