Grilled Chicken Salad with Light Creamy Yogurt Dressing (No Mayo)
Grilled Chicken Salad Recipe, with light creamy yogurt dressing a filling wholesome healthy salad that will keep you full longer. This chicken salad is packed with carrots, bell peppers, corn, tomatoes, cucumber, feta cheese drizzled with garlic yogurt dressing makes it super delicious.
Equipment
Blender
Grill Pan
Ingredients
For Yogurt Salad Dressing
- ½ cup Greek Yogurt
- 1 tablespoon Lemon Juice
- 3 tablespoon Honey
- 1 tablespoon Dijon Mustard
- 3 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic peeled and left whole
- 1 teaspoon Salt or to taste
- ¼ teaspoon Black Pepper Powder or to taste
- 1 tablespoon Milk optional
For Grilled Chicken
- 2 large Boneless Chicken Breast
- 1 teaspoon Paprika
- 2 teaspoon Garlic powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Italian Seasoning
- 2 tablespoon Yogurt (Curd)
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
For Salad
- 4 cups Iceberg Lettuce roughly chopped
- 1 medium Carrot Chopped
- 1 medium Bell Pepper (Capsicum) sliced
- 1 medium Tomato deseeded, chopped
- 1 cup Sweetcorn cooked
- 1 medium Salad Cucumber chopped
- ½ cup Feta Cheese crumbled
Instructions
- Salad Dressing - Start by making salad dressing. Take peeled garlic cloves in a blender. Pulse it few times to crush it roughly. Now add all the ingredients except milk and pulse few times to combine. If your salad dressing is too thick, add in some milk and mix. Taste and adjust seasoning. You can store this in fridge until needed.
- Marinating Chicken - Take chicken breast on a cutting board. Use a sharp knife to slice in the middle to butterfly the chicken breast and open like a book. Now slice it so you get 2 chicken breast from one. Add all ingredients given for marination and mix well. Leave to marinate for 15 minutes or overnight in fridge.
- Grilling Chicken - Heat a grill pan on medium high heat. Grease lightly with olive oil. Let it heat up. Once the grill pan is hot enough, place the chicken breast on the pan and cook on high heat for 3 minutes. Don't touch the chicken at this point, so you get grill marks on the chicken.
- Once it is cooked for 3 minutes, flip over and cook on other side for 2 more minutes. Since the chicken breast is sliced in half, it will cook faster and more evenly. Once chicken is grilled, remove it to a cutting board and allow them to rest for 5 minutes before slicing it.
- Assembling Salad - Take a serving plate. I am using iceberg lettuce for the salad. You can chop the lettuce roughly. Arrange cucumbers, carrots, boiled sweetcorn, feta cheese, tomatoes and bell peppers over the lettuce. Place the sliced chicken breast on top and drizzle as much dressing as needed. Serve immediately.
Nutrition
Nutrition Facts
Grilled Chicken Salad with Light Creamy Yogurt Dressing (No Mayo)
Serving Size
1 servings
Amount per Serving
Calories
918
% Daily Value*
Fat
45
g
69
%
Saturated Fat
11
g
69
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
25
g
Cholesterol
184
mg
61
%
Sodium
2013
mg
88
%
Potassium
1955
mg
56
%
Carbohydrates
68
g
23
%
Fiber
8
g
33
%
Sugar
42
g
47
%
Protein
67
g
134
%
Vitamin A
7496
IU
150
%
Vitamin C
51
mg
62
%
Calcium
392
mg
39
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.