Salad with greens, chicken and yoghurt dressing


Good morning and have a nice week everyone. We made it ... actually, the technician made it. My laptop is now properly functioning, I have no idea for how long. I'm doing my market research for a new one, till then I cross my fingers and hope not to let me down soon. Of course, thanks to my son, I'll have a back up of all my files so that it will be easy to work from another terminal in case laptop collapses. Let's think positive

So, positive thinking and what's best than a recipe (food is always in my mind). Easter period is over and I'm sure it was full in all aspects including food. As regards myself, I gained 1kg and summing it up to the already 10kgs that I overweight ... let it go ... we said "positive thinking".

Let's make a salad then for detox ... adding a bit of meat so that we are not socked by the change ... lol Today's recipe was prepared for T.G.I.Fridays contest back in October. Didn't make it to the finals but while talking with a Friday's representative she mentioned that this salad would be perfect for summer menu. Since summer is somewhere out there, lets make this summer-y salad. Get your prefered greens, grill the chicken breasts for "lighter" version, add a bit of apple and some almonds for a twist, drizzle with yoghurt sauce and you have full/nutritional/light meal.

It's an easy and quick salad to make and fills your stomach without being "heavy".



Ingredients :

  • 150 gr chicken breast
  • 300 gr greens (lettuce, rocket, radicio etc)
  • 30 gr parmesan flakes
  • 1 apple in slices
  • 1 tsp almond flakes
  • 100 gr yoghurt
  • 2 tbsp mayonnaise
  • 2 tsp olive oil
  • Salt/pepper
  • 2 tbsp lemon juice
  • 1 tbsp chives
  • ½ tsp poppy seeds

Preparation : 

  1. Wash chicken, remove grease and skin and pat dry.
  2. Salt and pepper according to your taste.
  3. Grill on a rack of pan for about 6-7 minutes per side depending on the grill and the size of the chicken piece.
  4. Wash and pat dry the mixed green and the fresh chives.
  5. In a pan, roast almond flakes for 1-2 minutes.
  6. Cut the apple in thin slices.
  7. Prepare the sauce.
  8. In a bowl mix the yogurt, mayonnaise, oil, lemon juice, chopped chives, salt and pepper.
  9. Refrigerate till needed.
  10. In a bowl/dish place the greens.
  11. Add the apple, almonds, parmesan and finally the chicken cut into slices.
  12. Drizzle with the yogurt sauce and sprinkle with poppy seeds.