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I originally made this chicken salad with a leftover roasted chicken, but nothing is better in my eyes than grilled chicken!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
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Ingredients
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4
chicken breasts
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1 teaspoon
lemon rind
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1/2 cup
lemon juice
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4
lemons, sliced
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1 tablespoon
extra virgin olive oil
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2 teaspoons
salt
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1 teaspoon
freshly ground black pepper
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6 ounces
Plain, non fat, Greek Yogurt
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1 cup
light mayonnaise
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10 sprigs
fresh thyme
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1 tablespoon
curry powder
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1 teaspoon
turmeric
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1 teaspoon
freshly ground black pepper
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1 teaspoon
salt
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1/4 cup
red onion, chopped
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1 teaspoon
paprika, for garnish
Directions
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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.
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Grill chicken breasts over medium heat and set aside to cool.
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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.
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In a mixing bowl, add yogurt, mayonnaise, thyme, curry powder, turmeric, salt and pepper. Stir to combine, and make an evenly mixed sauce.
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Once chicken has cooled completely, chop to desired size. 1 inch cubes work well.
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Add the chicken to the yogurt sauce and add the red onion. Stir to combine.
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Garnish with paprika and serve atop sandwiches, on top of baby greens, or in lettuce cups.
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