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Easy Chicken Salad with Greek Yogurt Dressing

Whip up an Easy Chicken Salad with Greek Yogurt Dressing for a healthy and satisfying meal that combines tender chicken pieces, crisp vegetables, and a creamy, tangy dressing. This lighter version of a classic chicken salad uses Greek yogurt as the base of its dressing, mixed with herbs and lemon juice for flavor, reducing the calories without sacrificing taste. Perfect for a quick lunch or a nutritious dinner, this salad is not only simple to prepare but also customizable with your favorite salad ingredients, making it a versatile addition to your meal rotation.
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Prep Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine Indian
Servings 4

Ingredients
  

For the Chicken:

  • 2 large chicken breasts about 500g cut into smaller pieces- free-range or organic preferred
  • 1 teaspoon turmeric powder for its anti-inflammatory properties
  • 1 teaspoon garam masala a blend that's both flavorful and aids digestion
  • 1/2 teaspoon red chili powder optional
  • 1 teaspoon cumin powder adds depth and aids in digestion
  • Salt to taste
  • 2 tablespoons olive oil

For the Salad:

  • 1 large cucumber diced (for a refreshing crunch)
  • 1 red bell pepper diced (rich in vitamins)
  • 1 cup cherry tomatoes halved (for a burst of sweetness)
  • 1/4 cup red onion finely chopped (for a slight kick)
  • 1/4 cup fresh cilantro chopped (for a burst of freshness)
  • 1/4 cup mint leaves chopped (for a cooling effect)

For the Greek Yogurt Dressing:

  • 1 cup Greek yogurt use coconut yogurt for a dairy-free alternative
  • 1 tablespoon lemon juice adds brightness and vitamin C
  • 1 teaspoon honey or maple syrup for a vegan option
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions
 

Prepping Your Chicken

    First Step: Marinating

    • Start by mixing your turmeric powder, garam masala, cumin, red chili powder, and a little salt in a bowl.
    • Lay your chicken pieces on a plate and rub this spice mix all over them. It’s okay if it gets a bit messy—that’s part of the fun. Cover them and let them sit in the fridge.
    • If you manage to do this earlier in the day or even the night before, you’ll notice a deeper flavor in your chicken.

    Cooking the Chicken

    • Heat your pan over a medium flame and add a splash of olive oil.
    • Once it's warm, place your chicken in. You’ll hear that satisfying sizzle.
    • Let it cook without moving it around too much. After about 5-7 minutes, flip it over. You’re aiming for a nice golden color and cooked all the way through.
    • Once done, transfer it to a cutting board, and let it rest for a bit. The resting helps keep it juicy.

    Making the Salad

      Chopping the Veggies

      • Get all your veggies ready. Chop the cucumber, red bell pepper, and onion into small pieces.
      • Halve your cherry tomatoes. This bit doesn’t have to be perfect. The variety in sizes adds character to your salad.

      Herbs for Freshness

      • Chop up your fresh cilantro and mint. These herbs are key for adding a fresh touch to your salad, so don’t skimp here.
      • The Greek Yogurt Dressing

      Mixing the Dressing

      • In a small bowl, combine the Greek yogurt, a squeeze of lemon juice, a drizzle of honey, and a dash of ground cumin.
      • Whisk it together until it’s smooth. Taste it and see if it needs a bit more lemon for tanginess or salt for seasoning.
      • Bringing It All Together

      Combining Everything

      • In a large bowl, toss in your chopped veggies, and the chicken, and then pour over your dressing.
      • Gently mix it all, so everything is nicely coated with the dressing. The mix of colors from the veggies and the creaminess of the dressing should look inviting.

      Serving

      • Dish it out onto plates or into bowls. Garnish with the mint and cilantro leaves.
      • This salad makes a complete meal on its own or can be a fantastic side dish if you’re feeling extra hungry.