Why give?

Herb marinated grilled chicken salad

A main course salad to enjoy any time of year
Recipe provided by Dairy Farmers of Canada ©
Chicken salad on a white plate
4 servings / 48-50 min

Prep 10 min / Refrigerate 30 min / Cook 8-10 min

The yogurt marinade keeps lean chicken breast moist and tender. The fresh herbs really boost the flavour. This main course salad adds a nice twist to dinner any time of year.

  • 1 1/2 cup (375 mL) 2% plain yogurt
  • 1/4 cup (50 mL) chopped fresh parsley
  • 1 tbsp (15 mL) chopped fresh chives
  • 2 tsp (10 mL) chopped fresh rosemary or thyme
  • 1/4 tsp (1 mL) pepper
  • 4 small boneless skinless chicken breasts, about 4 oz (125 g) each
  • 4 tsp (20 mL) olive oil, preferably extra virgin
  • 8 cups (2 L) torn romaine lettuce
  • 1 sweet red pepper, chopped
  • 1/2 English cucumber, sliced
  1. In a bowl, whisk together yogurt, parsley, chives, rosemary and pepper. Pour 1/2 cup (125 mL) into a shallow dish and add chicken breasts, turning to coat. Cover dish and refrigerate chicken for at least 30 minutes or for up to 1 day. Cover and refrigerate remaining yogurt dressing separately.
  2. Preheat barbecue grill to medium or preheat broiler or grill pan on the stove-top. Remove chicken from marinade, discarding remaining marinade. Grill chicken (or broil or cook in grill pan), turning once, for 4 to 5 minutes per side or until no longer pink inside. Transfer to a cutting board and let rest for 5 minutes. Cut chicken crosswise into thin slices.
  3. Just before serving, combine lettuce, red peppers and cucumbers in a large bowl. Whisk olive oil into reserved yogurt dressing and pour over vegetables; toss gently to coat. Arrange on serving plates and top with sliced chicken. 
Nutritional info per serving (1 of 4)
  • Calories: 273
  • Protein: 33 g
  • Total Fat: 10 g
    Saturated Fat: 2 g
    Cholesterol: 86 mg
  • Carbohydrates: 13 g
    Fibre: 3 g
    Sugars: 10 g
    Added Sugars: 0 g
  • Sodium: 221 mg
  • Potassium: 1053 mg