YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Creamy Herb Yogurt Dressing
Tender grilled chicken breast served over a bed of mixed greens and garden vegetables, finished with a tangy, creamy herb yogurt dressing.
INGREDIENTS
4 oz Grilled Chicken Breast
1/4 cup Non-fat Greek Yogurt
3/4 tbsp Extra Virgin Olive Oil
1/4 medium Avocado
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
1 tbsp Lemon Juice
Fresh dill and garlic powder to taste
PREPARATION
Season the chicken breast with garlic powder, salt, and pepper then grill over medium-high heat until the internal temperature reaches 165°F.
In a small bowl, whisk together the Greek yogurt, lemon juice, half of the olive oil, and freshly chopped dill to create the creamy dressing.
Place the mixed greens in a large salad bowl and toss with the remaining olive oil and a pinch of salt.
Halve the cherry tomatoes and slice the cucumber and avocado.
Slice the grilled chicken into thin strips.
Arrange the chicken, tomatoes, cucumber, and avocado over the bed of greens.
Drizzle the creamy herb yogurt dressing over the top just before serving.