I originally made this chicken salad with a leftover roasted chicken, but nothing is better in my eyes than grilled chicken!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
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.