Skip to main content

Herb-Marinated Grilled Chicken Salad

Herb-Marinated Grilled Chicken Salad

Tender yogurt-marinated chicken and fresh herbs bring vibrant flavour to this wholesome main-course salad, perfect for any season.

Preparation time 10 minutes
Cooking time 15 minutes
Yield 4 servings

Nutritional information

  • Energy

    287 Calories

  • Protein

    34 g

  • Carbohydrate

    9 g

  • Fat

    12 g

  • Fibre

    2.1 g

  • Sodium

    342 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    14 % / 186 mg

  • Niacin

    124 %

  • Vitamin B6

    70 %

  • Selenium

    60 %

  • Vitamin C

    52 %

  • *percentage of daily value

Ingredients

    • 1 1/2 cups (375 mL) 2% plain yogurt
    • 1/4 cup (50 mL) chopped fresh parsley
    • 1 tbsp (15 mL) chopped fresh chives
    • 2 tsp (10 mL) chopped fresh rosemary or thyme
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 4 small boneless skinless chicken breasts each about 4 oz (125 g)
    • 2 tbsp (30 mL) olive oil preferably extra virgin
    • 8 cups (2 L) torn romaine lettuce
    • 1 sweet red pepper chopped
    • 1/2 English cucumber sliced

Preparation

  1. In a bowl, whisk together yogurt, parsley, chives, rosemary, salt and pepper. Pour 1/2 cup (125 mL) of the mixture into a shallow dish and add chicken breasts, turning to coat. Cover dish and refrigerate chicken for at least 30 min or for up to 1 day. Cover and refrigerate remaining yogurt dressing separately.
  2. Preheat barbecue grill to medium or preheat broiler or grill pan on the stove-top. Remove chicken from marinade, discarding any excess marinade that was in contact with the chicken. Grill chicken (or broil or cook in grill pan), turning once, for 4 to 5 min per side or until no longer pink inside. Transfer to a cutting board and let rest for 5 min. Cut chicken crosswise into thin slices.
  3. Just before serving, combine lettuce, red peppers and cucumbers in a large bowl. Whisk olive oil into reserved yogurt dressing and pour over vegetables; toss gently to coat. Arrange on serving plates and top with sliced chicken.
Bulb

You can cook the chicken ahead of time, let it cool, then refrigerate in an airtight container for up to 1 day. Serve cold. Be sure to toss the salad with the dressing just before you plan to serve it.

For more great recipes, visit Dairy Farmers of Canada

Other recipes

Banana Coconut Oatmeal
Banana Coconut Oatmeal
Chicken and Sweet Pepper Curry
Chicken and Sweet Pepper Curry
Delicious Salmon Vegetable Chowder
Delicious Salmon Vegetable Chowder