Chicken Salad Bowl with Yogurt Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- For the yoghurt dip
- 1 cup non-fat yogurt
- 2 Tbsps Dill (chopped)
- 1 Tbsp lemon juice
- ½ clove garlic cloves (minced)
- For the salad
- 4 small, skinless Chicken breasts
- 1 ½ Tbsps olive oil
- 4 cups mixed-leaf salad
- 1 small round lettuce (leaves torn)
- 2 Tbsps lemon juice
- 1 large, Haas Avocado (pitted and sliced)
- salt
- freshly ground Black pepper
Preparation steps
1.
For the salad: Preheat the grill to hot. Arrange the chicken breasts on a grilling tray and season with salt and pepper.
2.
Drizzle with oil and grill for 14 - 18 minutes, turning occasionally, until cooked through and firm to the touch.
3.
Remove the chicken to one side and leave to rest, covered with foil, as you prepare the dip.
4.
For the dip: Whisk together the yoghurt, dill, lemon juice, garlic, and seasoning in a small bowl. Cover and set aside.
5.
Shred the chicken breasts into pieces. Toss the mixed-lead salad and lettuce in a serving bowl with the lemon juice and a little seasoning.
6.
Top with the avocado and chicken. Season with more salt and pepper and serve with the dip on the side.
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