Description
A light and refreshing salad featuring tender grilled chicken, crisp seasonal vegetables, and a creamy herb yogurt sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (e.g., dill, parsley, mint)
- 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Season chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
- Grill chicken over medium-high heat for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together Greek yogurt, lemon juice, fresh herbs, and minced garlic to make the sauce.
- Arrange salad on plates, top with sliced grilled chicken, and drizzle with herb yogurt sauce. Serve immediately.
Notes
You can customize the seasonings to taste.