Grilled chicken salad with yoghurt dressing
Summary
Grilled chicken salad with yoghurt dressing is nothing short of a culinary delight, satisfying both your taste buds and your health goals. Bursting with flavors, this dish marries the smoky notes of grilled chicken with the zesty freshness of yoghurt dressing. Ready to dive into this epicurean journey? Let’s roll!
Ingredients
- Chicken breasts: 2 pieces (roughly 1 lb or 450g)
- Mixed greens: 3 cups (710 ml)
- Cherry tomatoes: 1 cup (240 ml), halved
- Cucumber: 1 medium-sized, sliced
- Red onion: 1/4, thinly sliced
- Olive oil: 2 tbsp (30 ml)
- Plain yoghurt: 1 cup (240 ml)
- Lemon zest and juice: from 1 lemon
- Garlic: 1 clove, minced
- Salt: to taste
- Black pepper: to taste
- Fresh dill: 2 tbsp (30 ml), chopped
- Honey: 1 tsp (5 ml)
Preparation and Cooking Time: 30 minutes
Serves: 2
Nutritional Facts (Per Serving)
- Calories: 410
- Protein: 40g
- Carbs: 20g
- Fat: 18g
- Fiber: 3g
- Sugars: 10g
preparation Instructions of the Grilled chicken salad with yoghurt dressing
- Begin by heating your grill to medium-high heat.
- Brush the chicken breasts lightly with 1 tbsp olive oil and season both sides with salt and pepper.
- Once the grill is hot, lay the chicken breasts down and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let the chicken rest for a few minutes before slicing them.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- For the yoghurt dressing: in a small bowl, mix together plain yoghurt, lemon zest, lemon juice, minced garlic, the remaining olive oil, honey, fresh dill, salt, and pepper. Adjust seasoning according to your taste.
- Drizzle the yoghurt dressing over the salad and toss gently to combine.
- Divide the salad into two portions, place sliced grilled chicken on top.
Tips
- Always allow the grilled chicken to rest for a few minutes before slicing. This keeps the chicken juicy.
- Feel free to add other veggies or greens like spinach or arugula for added nutrition.
- Make the yoghurt dressing ahead of time and store in the fridge. This allows the flavors to meld.
- If you want a hint of spice, add a pinch of crushed red pepper flakes to the dressing.
Serving Suggestions
Your grilled chicken salad with yoghurt dressing is versatile and perfect for any mealtime. You can accompany this with whole grain toast or garlic bread. It even pairs well with a bowl of soup on colder days. Remember, it’s all about striking the right balance between taste and nutrition. And this salad does just that!
in conclusion
As AH7 always says, good food shouldn’t come at the cost of your health. Grilled chicken salad with yoghurt dressing strikes the ideal balance between taste and nutrition, giving you a fulfilling meal without the guilt. Life is all about these small joys, isn’t it? And when a plate of food can bring you so much happiness and health, it’s definitely worth the try. So, step into your kitchen, whip up this dish, and celebrate the union of flavor and fitness!
Grilled chicken salad with yoghurt dressing
Nutritions
Ingredients
- Chicken breasts: 2 pieces roughly 1 lb or 450g
- Mixed greens: 3 cups 710 ml
- Cherry tomatoes: 1 cup 240 ml, halved
- Cucumber: 1 medium-sized sliced
- Red onion: 1/4 thinly sliced
- Olive oil: 2 tbsp 30 ml
- Plain yoghurt: 1 cup 240 ml
- Lemon zest and juice: from 1 lemon
- Garlic: 1 clove minced
- Salt: to taste
- Black pepper: to taste
- Fresh dill: 2 tbsp 30 ml, chopped
- Honey: 1 tsp 5 ml
Instructions
- Begin by heating your grill to medium-high heat.
- Brush the chicken breasts lightly with 1 tbsp olive oil and season both sides with salt and pepper.
- Once the grill is hot, lay the chicken breasts down and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let the chicken rest for a few minutes before slicing them.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- For the yoghurt dressing: in a small bowl, mix together plain yoghurt, lemon zest, lemon juice, minced garlic, the remaining olive oil, honey, fresh dill, salt, and pepper. Adjust seasoning according to your taste.
- Drizzle the yoghurt dressing over the salad and toss gently to combine.
- Divide the salad into two portions, place sliced grilled chicken on top.
Notes
Feel free to add other veggies or greens like spinach or arugula for added nutrition.
Make the yoghurt dressing ahead of time and store in the fridge. This allows the flavors to meld.
If you want a hint of spice, add a pinch of crushed red pepper flakes to the dressing.
Your grilled chicken salad with yoghurt dressing is versatile and perfect for any mealtime. You can accompany this with whole grain toast or garlic bread. It even pairs well with a bowl of soup on colder days. Remember, it’s all about striking the right balance between taste and nutrition. And this salad does just that!
in conclusion
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