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Chicken Salad with Lemon-Yogurt Dressing

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Salad with Lemon-Yogurt Dressing

Source: Everyday Food, November 2004

Ingredients

  • 2 1/2 teaspoons dried tarragon
  • 2 teaspoons grated lemon zest
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 4 bone-in chicken breast halves
  • 1/3 cup low-fat plain yogurt
  • 2 teaspoons plus 1 tablespoon olive oil
  • 3 teaspoons fresh lemon juice
  • 3 plum tomatoes, coarsely chopped
  • 4 scallions, thinly sliced
  • 6 ounces mesclun (about 6 cups)

Directions

  1. Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.

  2. In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.

  3. Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.

  4. In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

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