Grilled Chicken Salad with Lemon Honey Yogurt Dressing
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams boneless chicken breast fillet
- 1 tsp garlic powder
- 1/2 tsp paprika powder (paprika powder)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 150 grams curly lettuce or romaine
- 100 grams cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 carrot, shredded lengthwise
- 2 cloves shallots, thinly sliced
- 100 grams sweet corn kernels, briefly boiled
- 5 tbsp plain unsweetened yogurt
- 2 tbsp honey
- 2 tbsp fresh lemon juice
- 1 tsp mustard (Dijon or regular)
- 1/4 tsp salt
- 2 tbsp roasted almonds, coarsely chopped
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👩🍳 Instructions
- 1 Coat the chicken breast with garlic powder, paprika powder, salt, and black pepper. Let it sit for at least 15 minutes so the seasoning can soak in.
- 2 Heat a non-stick pan with 1 tbsp of olive oil. Grill the chicken over medium-low heat for about 5-6 minutes per side until cooked through evenly and golden brown. Remove from the pan, let it rest for 5 minutes, then cut into pieces as desired.
- 3 While the chicken is resting, thoroughly wash the lettuce, cherry tomatoes, cucumber, carrot, and shallots. Drain until completely dry so the salad doesn't turn watery.
- 4 Make the dressing by mixing the plain yogurt, honey, lemon juice, mustard, and salt in a small bowl. Stir until well combined, then adjust the seasoning to taste.
- 5 Tear the lettuce by hand and arrange it on a plate or serving bowl as the base.
- 6 Arrange the cherry tomatoes, cucumber, shredded carrot, sweet corn, and shallots on top of the lettuce.
- 7 Place the grilled chicken pieces on top of the arranged vegetables.
- 8 Drizzle the salad with the lemon honey yogurt dressing to taste, then sprinkle the chopped almonds on top.
- 9 Serve immediately while the chicken is still warm for the best texture, or chill first for a refreshing cold salad version.
💡 Tips
• Make sure the chicken has cooled slightly before cutting so the juices don't escape completely and the meat stays juicy.
• Dry the vegetables with a salad spinner or clean cloth after washing so the dressing doesn't turn watery and the salad stays crisp.
• You can substitute the chicken breast with boiled shrimp or grilled tofu for a lighter protein variation.
• Store the yogurt dressing separately from the vegetables if you want to prepare the salad ahead of time; mix them together just before serving so the vegetables don't wilt.
📊 Nutrition Facts / serving
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