Who says eating healthy has to be bland and boring. Luscious creamy whipped greek yoghurt seasoned with herbs thickly coating grilled chicken chunks atop a bed of cold crisp baby romaine lettuce – YUM!
The herb yoghurt is the star of this dish. Its SO good just on its own or with warm toasted pita chips! Because it’s so thick and creamy, you almost forget it’s healthy.
I love the mild oniony flavour that comes through because of the spring onions. The garlic and green chilli add a nice zing which is cooled by the fresh mint and cucumber. The flavours of this yoghurt dip brought me back to my trips to the Middle East where you find elaborate salad bars.
You can make the yoghurt well ahead (without adding the cucumber as it can turn mushy) and use it when needed. It tastes better after sitting in the fridge for a few hours as the flavours have a chance to mingle.
This salad is surprisingly filling which makes it a good meal on its own. The focus is on the grilled chicken chunks and delicious yoghurt rather than a pile of leafy green which is what you usually get when you buy pre-made salads. This hardly takes any time to put together so there are no excuses to not make yourself a fresh delicious salad – everyone deserves to eat well no matter how little time you may have.
Mediterranean Grilled Chicken Salad with Herb Yoghurt
Ingredients:
- 4 chicken breasts, boneless & skinless cut into 2 inch pieces
- 1/4 cup Olive oil
- Freshly squeezed juice from 1 lemon
- 2 cups greek yoghurt
- 1/2 tsp garlic minced
- 1 Japanese cucumber diced
- 1 green chilli
- 1/2 cup chopped spring onions
- 3 tbsp parsley chopped
- 3 tbsp mint chopped
- Salt to taste
- Black pepper to taste
- Paprika
- 2 heads baby Romaine lettuce
- Pita bread (optional)
Directions:
- Season the chicken with black pepper and add the olive oil and lemon juice. Set aside while preparing the herb yoghurt.
- In a medium bowl add the yoghurt followed by cucmber, chilli, spring onions, parsley and mint. Mix and season with salt and pepper. Refrigerate till needed.
- On a hot grill pan, grill the chicken pieces for about 2-3 minutes. Remove from heat and sprinkle paprika over.
- Serve with cold crisp romaine lettuce and herb yoghurt.
Note: You can easily make this into a sandwich using pita pockets. Just warm the pitas, slice in half and fill with the creamy herb yoghurt and chicken chunks.
Food Therapy 