Chicken Salad with Lemon-Yogurt Dressing

(23)
ea101006_1104_chickn_salad.jpg
Prep Time:
15 mins
Total Time:
45 mins
Servings:
4

This tasty chicken salad makes a light and healthy lunch.

Ingredients

  • 2 ½ teaspoons dried tarragon

  • 2 teaspoons grated lemon zest

  • 1 ¼ teaspoons coarse salt

  • ¼ teaspoon ground pepper

  • 4 bone-in chicken breast halves

  • 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.

Related Articles