Description
Chicken salad is a refreshing and delightful dish that combines tender chicken, vibrant vegetables, and a creamy dressing. This easy-to-make recipe evokes memories of summer picnics while offering a nutritious meal perfect for any occasion. Enjoy it on its own, in a sandwich, or on a bed of fresh greens for versatile dining.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups mixed fresh vegetables (such as lettuce, tomatoes, and cucumbers)
- 1 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper; bake for 25-30 minutes until cooked through. Let cool.
- Chop fresh vegetables into bite-sized pieces and place in a large bowl.
- Shred or chop the cooled chicken; add to the bowl with veggies.
- In a separate bowl, mix Greek yogurt, mustard, lemon juice, salt, and pepper until smooth.
- Pour dressing over the chicken and vegetable mixture; fold gently until well-coated.
- Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg