Lemon and Herb Chicken Salad

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

1. 1Poach the chicken in 4 cups of simmering water for 10-12 minutes, until it reaches 165°F.
2. 2Chill the poached chicken in the refrigerator for at least 30 minutes.
3. 3Grate the zest of 2 lemons and squeeze the juice of 1 lemon into a small bowl.
4. 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.
5. 5Stir in 1/2 cup of plain Greek yogurt, 1 tsp of Dijon mustard, and 1 tsp of honey into the bowl until smooth.
6. 6Season the dressing with salt and pepper to taste.
7. 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.

Nutrition per serving