Description

A light and satisfying salad with grilled chicken breast, a zesty yogurt dressing, and crisp vegetables. Under 300 calories per serving with over 25g of protein, this dish balances nutrition and flavor using fresh, low-fat ingredients.

Ingredients

Chicken breast (2 lbs 900g, skinless, boneless for lowest fat)
Greek yogurt (1/2 cup, plain, non-fat recommended)
Celery (4 stalks, chopped diagonally for texture)
Dijon mustard (2 tbsp, sharp flavor enhances chicken)
Lemon juice (1 tbsp, optional for extra brightness)
Salt (1 tsp, adjust to taste)
Black pepper (1/2 tsp, freshly ground preferred)
Romaine lettuce (4 cups, base for salad)

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Instructions

Slice chicken breast into 1/4-inch thick strips against the grain
Season generously with salt, black pepper, and 1 tsp dijon mustard
Heat skillet over medium-high heat, add 1 tbsp olive oil, add chicken
Cook 4-5 minutes per side until internal temperature reaches 165°F (74°C)
Transfer to cutting board, let rest 5 minutes before slicing
Wash and chop romaine lettuce into 2-inch segments
Finely dice celery stalks (reserve for garnish)
In large bowl, combine yogurt, remaining mustard, lemon juice, and 1 tbsp water
Stir until smooth, taste and adjust with salt if needed
Set dressing aside, cover to prevent oxidation
Add romaine lettuce to serving platter or bowl
Top with sliced cooked chicken breast in an even layer
Spread yogurt dressing over the chicken
Top with remaining celery for garnish

Notes

Chicken breast should be cut against the grain for tenderness
Greek yogurt provides creamy texture without excess fat
Celery is reserved for garnish for optimal crunch
Dressing can be covered and set aside until ready to serve to maintain freshness

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 300mg
Fat: 5g
Saturated Fat: 1.5g
Carbohydrates: 8g
Fiber: 2g
Protein: 26g
Cholesterol: 50mg