Chicken Salad with Yoghurt Dressing! Tender pan-fried chicken breast, aromatized with rosemary, garlic and butter. Paired with a mix of watercress, rocket salad, veggies and crunchy croutons. Add a drizzle of herby yoghurt dressing for a tangy flavour and a creamy delicious texture. SO GOOD!
This Chicken Salad with Yoghurt Dressing is one of our go-to salads because it’s protein-rich, healthy and so nourishing. The creamy, herby, greek yoghurt dressing is so satisfying and adds a bit of zing that lifts everything up! Before you get started, I have a few tips that will help you recreate this beautiful meal.
HOW TO PREPARE THE CHICKEN
Chicken is most probably one of my favourite types of meat. As a consequence, we have at least 2 – 3 meals that include chicken during the week. Cooked well, the chicken breast will be moist and flavourful.
In order to obtain a juicy chicken, bear in mind the following:
- Take the chicken out of the refrigerator at least 20 – 30 min prior to cooking. The meat will slowly come to room temperature and will facilitate even cooking.
- Don’t overcook it! Chicken breast is delicate and doesn’t need that much time to cook. All you need is 4-5 min on each side.
- Let it rest. Once cooked, place the chicken breast onto a board and let it rest for 2-3 min. This will allow the juices to redistribute and you won’t leave all the goodness on the chopping board when you slice into it.
HOW TO MAKE HOMEMADE CROUTONS
You can choose store-bought croutons if you are in a hurry, however, I feel that they don’t even come close to homemade ones. As a bonus, you can use any bread leftovers and transform them into crunchy, tasty croutons in under 10 minutes.
For the sake of saving time, cut into 2 -3 cm cubes some leftover sourdough bread. Heat a pan over medium-high heat. Place the cubes, drizzle some extra-virgin olive oil, salt, pepper and any other spices you might like. Toss well and cook until they turn into a golden brown colour. Alternatively, croutons can be cooked in an oven but the process is a bit lengthier.
COMPLETE THE Chicken Salad with A Yoghurt Dressing
This has to be one of the fastest dressings you can possibly make. All you need to do is place all the ingredients in a food processor and blitz for 30 – 40 seconds. Taste and adjust the seasoning and that’s it!
You can even make a bigger batch and store it in an airtight container for 3 – 4 days.
Chicken Salad with Yoghurt Dressing
Tender pan-fried chicken breast, aromatized with rosemary, garlic and butter. Paired with a mix of watercress, rocket salad, veggies and crunchy croutons.
Add a drizzle of herby yoghurt dressing for a tangy flavour and a creamy delicious texture. SO GOOD!
Ingredients
For the Chicken
- 2 chicken breasts (approx. 200 g each)
- 2 stems of fresh rosemary
- 2 garlic cloves, smashed
- a knob of butter
- 2 tablespoons olive oil
For the Salad
- a handful of watercress salad
- a handful of rocket salad
- 4 cherry tomatoes, halved
- 4 radishes, thinly sliced
- 1/2 cucumber, thin stripes or sliced
- 150g croutons
Yogurt Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 150g greek yogurt
- salt
- freshly ground black pepper
- a small bunch of chives, roughly chopped
- a small bunch of dill
Instructions
- Start by preparing the yoghurt dressing. Place all ingredients into a food processor and blitz for 30 - 40 seconds. Taste and adjust the seasoning according to your taste.
- Into a shallow bowl, place the watercress and rocket salad (already washed and any excess water removed), the halved cherry tomatoes, cucumber, radishes and croutons. Mix.
- Heat the olive oil in a pan, over medium-high heat. Season the chicken breast with salt and pepper. Add to the pan and cook for 4-5 min on each side. When you flip over the chicken for the first time, add the rosemary stems, crushed garlic and the know of butter. Using a spoon start coating the chicken breast with that flavourful mix of olive oil, butter, garlic and rosemary. Once cooked, transfer it onto a board and leave it for 2 minutes before slicing into it.
- At this point, add the dressing over the salad, mix, and transfer to a plate. Add the sliced chicken breast on top and serve.
You must be logged in to post a comment.