Description
A fresh and vibrant salad featuring grilled chicken, crisp romaine, avocado, and a creamy herb yogurt dressing.
Ingredients
Scale
- 1 chicken breast, grilled and sliced
- 2 cups chopped romaine or iceberg lettuce
- 1 cup cherry or grape tomatoes, quartered
- 1/2 cup sweet corn (cooked or canned)
- 1 ripe avocado, diced
- 1/4 red onion, thinly sliced
- 1/2 cucumber, sliced
- Pinch of chili flakes (optional, for topping)
- Salt & pepper, to taste
- 1 garlic clove, minced
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh chopped dill (or 1 tsp dried)
- 1 tsp lemon juice
Instructions
- Season chicken breast with salt, pepper, and a sprinkle of paprika or chili. Grill or pan-sear for 5–6 minutes on each side, until golden and fully cooked. Allow it to rest before slicing.
- Chop lettuce, slice cucumbers and onions, dice the avocado, and quarter the tomatoes.
- In a small bowl, combine Greek yogurt, minced garlic, dill, lemon juice, salt, and pepper. Stir until creamy.
- Start with the lettuce as a base. Layer the tomatoes, corn, avocado, cucumber, and onion. Add the sliced chicken on top.
- Top off the salad with a generous spoonful of the creamy herb yogurt sauce and sprinkle with chili flakes if desired.
Notes
Avoid overmixing the dressing to maintain its creamy texture.
- Prep Time: 15
- Cook Time: 12
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg