A festive salad combining peppered chicken, fresh vegetables, and tangy yogurt dressing for light main courses.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons freshly ground black pepper
04 - 1 teaspoon sea salt
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
→ Salad
07 - 4 cups mixed salad greens (arugula, baby spinach, romaine)
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, sliced
10 - ½ red onion, thinly sliced
11 - 1 red bell pepper, thinly sliced
12 - ½ cup pomegranate seeds
13 - ¼ cup toasted walnuts, roughly chopped
→ Yogurt Dressing
14 - 1 cup plain Greek yogurt
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1 teaspoon honey
18 - 1 teaspoon Dijon mustard
19 - ½ teaspoon black pepper
20 - ½ teaspoon salt
21 - 2 tablespoons fresh dill or parsley, chopped
# Method:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, black pepper, salt, garlic powder, and smoked paprika. Rub evenly over both sides of the chicken breasts.
03 - Grill or sear chicken for 6 to 8 minutes per side until cooked through and juices run clear. Remove from heat, loosely cover, and allow to rest for 5 minutes. Slice into strips.
04 - Combine salad greens, cherry tomatoes, cucumber, red onion, red bell pepper, pomegranate seeds, and walnuts in a large bowl.
05 - In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, black pepper, salt, and fresh herbs until smooth.
06 - Arrange salad portions on plates, top with warm sliced chicken, and drizzle generously with the yogurt dressing. Serve immediately.
