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Epicurious

Chicken Salad with Lemon-Yogurt Dressing

GOOD TO KNOW Here a low-fat, yogurt-based chicken salad is served over lightly dressed mixed greens; it would also make a light—and packable—lunch when used as a sandwich filling, between slices of whole-wheat bread.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 teaspoons dried tarragon
2 teaspoons grated lemon zest, plus 1 tablespoon fresh lemon juice
Coarse salt and ground pepper
4 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
1/3 cup plain low-fat yogurt
1 tablespoon plus 2 teaspoons olive oil
3 plum tomatoes, coarsely chopped
4 scallions, trimmed and thinly sliced
6 ounces mesclun (about 6 cups)

Preparation

  1. Step 1

    Preheat oven to 425°F. Rub tarragon, 1 teaspoon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under skin of chicken. Place chicken on a rimmed baking sheet; roast until cooked through, about 30 minutes. Remove from oven and let cool.

    Step 2

    In a large bowl, whisk together yogurt, 2 teaspoons oil, remaining 1 teaspoon zest, and 1 teaspoon lemon juice; season with salt.

    Step 3

    When chicken is cool enough to handle, remove and discard skin and bones; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.

    Step 4

    In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon oil. Add mesclun; toss to coat. Divide among four plates and top with chicken salad.

  2. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories: 236

    Step 7

    Fat: 9.4g

    Step 8

    Protein: 29.9g

    Step 9

    Carbohydrates: 8g

    Step 10

    Fiber: 2.9g

Everyday Food: Light
TagsSaladChicken BreastChickenPoultryTarragonHerbs & SpicesYogurtDairyLettuceLeafy GreensVegetableMainLunchBrunchDinnerNut FreeGluten FreeEasyWeeknight MealsRoastSummerCookbooks
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