Author Notes
I originally made this chicken salad with a leftover roasted chicken, but nothing is better in my eyes than grilled chicken! The lemon gives the chicken a subtle flavor that goes nicely with the curry hues and earthy thyme! It's pictured here inside a "cup" of cabbage. —starving kitten
Ingredients
-
4
chicken breasts
-
1 teaspoon
lemon rind
-
1/2 cup
lemon juice
-
4
lemons, sliced
-
1 tablespoon
extra virgin olive oil
-
2 teaspoons
salt
-
1 teaspoon
freshly ground black pepper
-
6 ounces
Plain, non fat, Greek Yogurt
-
1 cup
light mayonnaise
-
10 sprigs
fresh thyme
-
1 tablespoon
curry powder
-
1 teaspoon
turmeric
-
1 teaspoon
freshly ground black pepper
-
1 teaspoon
salt
-
1/4 cup
red onion, chopped
-
1 teaspoon
paprika, for garnish
Directions
-
Create a marinade for the chicken breasts, by combining lemon rind, lemon juice, sliced lemons, extra virgin olive oil and salt and pepper into a large resealable bag or storage container. Add chicken breasts to the marinade and make sure they are well coated. Allow to marinate for at least 2-3 hours, rotating every hour if possible.
-
Grill chicken breasts over medium heat and set aside to cool.
-
In the meantime, you can make the sauce for your salad. Begin by removing the thyme leaves from the stem and chopping the leaves finely.
-
In a mixing bowl, add yogurt, mayonnaise, thyme, curry powder, turmeric, salt and pepper. Stir to combine, and make an evenly mixed sauce.
-
Once chicken has cooled completely, chop to desired size. 1 inch cubes work well.
-
Add the chicken to the yogurt sauce and add the red onion. Stir to combine.
-
Garnish with paprika and serve atop sandwiches, on top of baby greens, or in lettuce cups.
See what other Food52ers are saying.