Lunch

Lemon and Herb Chicken Salad

Name: Lemon and Herb Chicken Salad
Cook time: 30 min
Total time: 30 min
Ingredients: 3 lbs boneless, skinless chicken breast or thighs, poached until 247½°F and chilled; ¾ cup plain Greek yogurt; 3 tbsp freshly squeezed lemon juice; 1½ tsp Dijon mustard; 1½ tsp honey; 3 tbsp finely chopped fresh dill; 1½ tbsp finely chopped fresh parsley; 1½ tsp chopped fresh mint; Salt and pepper to taste; 6 cups mixed greens

30 min405 kcal

The zesty lemon and herbs bring out the rich flavor of the chicken, while the yogurt adds a creamy touch, making this salad a refreshing and satisfying lunch option.

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Ingredients

3 lbs boneless, skinless chicken breast or thighs, poached until 247½°F and chilled
¾ cup plain Greek yogurt
3 tbsp freshly squeezed lemon juice
1½ tsp Dijon mustard
1½ tsp honey
3 tbsp finely chopped fresh dill
1½ tbsp finely chopped fresh parsley
1½ tsp chopped fresh mint
Salt and pepper to taste
6 cups mixed greens

Method

1Poach the chicken in 4 cups of simmering water for 10-12 minutes, until it reaches 165°F.
2Chill the poached chicken in the refrigerator for at least 30 minutes.
3Grate the zest of 2 lemons and squeeze the juice of 1 lemon into a small bowl.
4Finely chop 1/4 cup of fresh herbs, such as dill, parsley, and mint, and add them to the bowl with the lemon zest and juice.
5Stir in 1/2 cup of plain Greek yogurt, 1 tsp of Dijon mustard, and 1 tsp of honey into the bowl until smooth.
6Season the dressing with salt and pepper to taste.
7Assemble the salad by placing 2 cups of mixed greens into a bowl, then topping with the shredded poached chicken and spooning the lemon herb dressing over the top.