30 min · 1 serving · @The Artistic Cook
Grilled Chicken Salad with Yogurt Dressing
Yogurt-spiced chicken breast pan-grilled with very little oil over a crunchy salad with apple, dressed in a light lemon yogurt dressing — no mayo.
Nutrition per serving
- 520 kcal
- 54 g protein
- 22 g carbs
- 24 g fat
Ingredients
- 210 g chicken breast
- 2 tbsp thick yogurt
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp onion powder
- 1 tsp sweet paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tsp lemon juice
- 2 tsp olive oil
- 3 tbsp plain Greek yogurt
- ½ tbsp olive oil
- ¼ tsp honey
- 1 tsp balsamic vinegar
- 35 g cucumber
- 30 g carrot
- 40 g onion
- 15 g iceberg lettuce
- 40 g apple
Steps
- Slice the chicken breast horizontally into two thin fillets.
- Mix 2 tbsp yogurt with the garlic, ginger, onion powder, paprika, half the lemon juice, salt and pepper; coat the chicken.
- Pan-fry in 2 tsp olive oil, add 1.5 tbsp water, cover and steam-cook until done, then brown both sides. Cut into cubes.
- Whisk the Greek yogurt, olive oil, remaining lemon juice, honey, vinegar, salt and pepper into a dressing.
- Toss the cucumber, carrot, onion, lettuce and apple with the dressing and top with the chicken.
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