Description
A light and flavorful salad featuring tender grilled chicken breast over fresh greens, topped with a tangy, herb-infused garlic sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 6 cups mixed salad greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and half of the oregano. Grill over medium heat for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, remaining oregano, parsley, and a pinch of salt and pepper to make the creamy sauce.
- Arrange salad greens on plates or a large platter. Top with cherry tomatoes, red onion, and avocado slices.
- Place sliced grilled chicken over the salad. Drizzle generously with the creamy garlic herb sauce.
- Serve immediately, with extra sauce on the side if desired.
Notes
You can customize the seasonings to taste.