Chicken salad with lemon and yogurt
Description
Minimum effort — excellent result. If you feel the lemon flavor is not strong enough, next time add not only lemon juice but also some grated lemon zest to the sauce. Cook the chicken breast quickly over high heat to keep all the juices inside, ensuring the meat stays tender and juicy, not dry. Slice it while still hot, then combine with tomatoes, herbs, and sauce. You can add green onion scallions if you like. To reduce the salad's calorie content slightly, use fat-free yogurt. And that's it—ready to serve immediately.
Instructions
- 1
Step 1
1. Prepare the ingredients, let's get started!
- 2
Step 2
2. Wash the chicken fillet and dry it with paper towels. Grate the zest from half a lemon (I used the finest grater), then rub the chicken fillet with the zest, tarragon, salt, and pepper. Let it marinate for 10–15 minutes.
- 3
Step 3
3. Make a salad dressing using thick natural yogurt. Add a tablespoon of vegetable oil, a teaspoon of freshly squeezed lemon juice, a pinch of salt and pepper. Mix thoroughly until all ingredients are well combined and a smooth sauce forms.
- 4
Step 4
4. Sear the chicken fillet on the remaining oil on all sides until cooked through. Alternatively, you can bake the chicken fillet in the oven: preheat the oven to 220 degrees and bake for about 30 minutes.
- 5
Step 5
5. Coarsely chop the tomatoes, finely chop the dill. Tear the lettuce leaves by hand.
- 6
Step 6
6. Place salad leaves on small plates. In a salad bowl, combine tomatoes, sliced chicken fillet, dill, and dressing. Mix well.
- 7
Step 7
7. Place the chicken with tomatoes in a mound on the lettuce leaves and serve.