Don Burnside

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Recipe: Oven Roasted Chicken Salad with Yogurt Lemon Dressing

Been a while since I’ve posted here. Figure I should get back to it with a brand new recipe. This was exactly what I wanted and I think you’ll dig it.

Oven Roasted Chicken Salad with Yogurt Lemon Dressing

I’m writing this how I will make it next time, not how I made it this time. I was in a rush and skipped some steps.

Ingredients

  • 1 Chicken Breast, cooked and diced
  • 1 cucumber, peeled and diced
  • 1 cup cherry tomatoes, cut in half
  • Avocado (optional)

Dressing

  • 1 cup plain yogurt. Greek works too
  • 2 cloves of garlic, but go nuts here if you want
  • Juice from 1/2 a Lemon
  • Salt and pepper to taste, figure about 2tsp of each
  • 1tbls Olive Oil

For the dressing, assemble everything and mix well. If you can give this an hour in the fridge, that would be ideal. Seriously, I really like garlic, so I used 4 cloves because I’m crazy like that. You can adjust this to your liking.

For the chicken breast, cook this using your preferred method. I oven roasted tonight and for this application it works perfectly. But grilled would be equally amazing!

Another trick that I have recently learned is to pre-salt the tomatoes and drain them after about 15 minutes. Takes away some of the bitter and leaves less liquid in the salad.

Putting it all together
Mix up your veggies and your chicken. Toss that with about 2tbls of the dressing and top with sliced avodado to make it look fancy. A few grinds from the pepper mill wouldn’t hurt either.

Simple and quick and oh man this was good! If you make this, be sure to come back and let us know how it turned out!

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