Recipes › Lunch › Yoghurt Marinate Chicken Salad with Yoghurt Dressing

Recipes

Yoghurt Marinate Chicken Salad with Yoghurt Dressing

10 minutes

Preparation Time

15 minutes

Cooking Time

Servings

Ingredients

4 large boneless chicken thighs, trimmed

1 cup Jalna yoghurt (bio or Greek)

1 large lemon

½ bunch dill, chopped

2 cloves garlic, minced

Sea salt and pepper to taste

1 tablespoons extra virgin olive oil

2 baby gem lettuce, washed, sliced into quarters

1 punet baby cucumbers, sliced on an angle

½ red onion, sliced into thin wedges

6 red radish, washed, sliced

12 pitted green olives, lightly crushed (sicillian)

1 teaspoon Dijon mustard

2 teaspoons honey

Method

Place the chicken into a bowl along with ½ the yoghurt, the zest and juice of ½ lemon, ½ the dill, minced garlic, salt and pepper. Mix well to coat the chicken all over the outside.

Heat a grill pan over a medium heat. Drizzle the chicken with oil and cook for 3 minutes each side, or until charred on the outside and cooked through. Set the chicken aside to rest while you prepare the salad.

On a serving platter arrange the lettuce, cucumber, onion, radish and olives. Mix together the remaining yoghurt with mustard, remaining dill, zest and juice of ½ lemon, honey, salt and pepper.

Slice the chicken and place onto the salad. Drizzle over the yoghurt dressing and garnish with extra dill and cracked black pepper.