Description
A Mediterranean-inspired salad featuring lean chicken, Greek yogurt, and fresh herbs for high protein and probiotic content. Zesty lemon juice and aromatic dill brighten the dish, while oil-free dressing keeps it light. No mayo or alcohol-based ingredients.
Ingredients
4 skinless chicken breasts (5 oz each)
1/2 cup non-fat Greek yogurt
2 tbsp fresh dill, chopped
3 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 shallot, peeled and grated
2 cups chopped vegetables (cucumber, red onion, bell peppers)
1/3 cup crumbled feta or 1/4 cup sliced almonds (optional)
Salt and ground pepper
2 tbsp chopped fresh parsley or cilantro (optional garnish)
Instructions
Chill chicken breasts in refrigerator for 30 minutes
Cut chilled chicken into 1/2″ cubes using a sharp knife
In a large bowl, whisk together yogurt, lemon juice, grated shallot, dill, and pepper
Add olive oil and continue whisking until dressing emulsifies
Toss chicken cubes with dressing to coat evenly; refrigerate for 30 minutes
Gently combine with raw or chilled cooked vegetables in the same bowl
Add crumbled feta or sliced almonds for texture
Season with salt and additional pepper if needed
Chill salad for 15 minutes before serving to allow flavors to meld
Optional: Garnish with fresh herbs just before serving
Notes
For vegan option: substitute chicken with firm tofu and omit feta
Use avocado oil if avoiding nuts
Bottled lemon juice increases sodium by ~30mg; avoid for lower sodium
Dressing consistency can be adjusted by adding water or more lemon juice
Store leftovers in airtight containers for 2-3 days in refrigerator
Nutrition
- Serving Size: 1 salad
- Calories: 240
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg