Create an easy dinner or lunch with my Roasted Chicken Breast Salad with Yogurt Dressing recipe.
I love all the baby lettuces available at our local Farmer’s Market. However, any mixture of greens will do. I especially enjoy herb lettuce mixes that contain everything from dill to pansies.
Just a note on eating lettuce
The greener and more colorful your lettuce, the more nutritious it is. Many of us Baby Boomers grew up eating iceberg lettuce. It’s colorless, bland and has little nutritional value. With so many mixed salad bags available in markets these days, there’s no excuse to eat iceberg. Try romaine, mache, mesclun, red leaf, spinach, arugula, kale, or radicchio, to name a few.
The ideal way to eat salad is to grow your own lettuce and herbs. Harvest baby greens while they’re still young.
It’s easy to grow lettuce in even the smallest garden or in pots. We have hordes of bunny rabbits who would eat it the minute it popped out of the ground. I’m seriously thinking about trying a vertical garden.
Remember that gardening is a great exercise for those of us over 50 and a perfect way to “eat organic.”
Enjoy this Roasted Chicken Breast Salad with Yogurt Dressing
- 2 chicken breasts roasted (or pull off the meat of a whole roasted chicken)
- ½ cup Greek Yogurt thick and strained is best (Try Sheep or Goat Yogurt)
- 2 Tbsp Dijon Mustard whole grain or plain
- 2 Tbsp extra virgin olive oil
- 1 Tbsp wine vinegar champagne or apple cider
- ⅔ cup celery chopped
- 2-3 large carrots peeled and grated
- 1 small cucumber chopped (I love Persian cucumbers)
- 2 scallions chopped
- ¼ cup slivered almonds toasted
- salt and pepper to taste to taste
- mixed baby lettuce Try a herb mix if available
- ¼ cup alfalfa sprouts or another type of sprouts
- If you are using the meat of a whole roasted chicken, pull the meat from the bones and shred it into small pieces. (use both breast and dark meat if you prefer) Sometimes you can get breast meat already roasted in the grocery store, however, make sure it isn't the processed variety.
- Whisk together the yogurt, mustard, olive oil and vinegar in a medium sized bowl.
- Stir in the celery, carrots, cucumber, and scallions. (save about 1 Tbsp of grated carrots to top the salad)
- Add the chicken pieces to the mixture.
- Season with salt and pepper to taste
- Serve over a plate of mixed baby lettuce
- Top with toasted almonds, the remainder of the grated carrots and a sprig of sprouts