Chicken Salad with Lemon-Yogurt Dressing

Name: Chicken Salad with Lemon-Yogurt Dressing
Prep time: 15 min
Total time: 45 min
Ingredients: 2.5 teaspoons dried tarragon; 2 teaspoons grated lemon zest; 1.25 teaspoons coarse salt; 0.25 teaspoon ground pepper; 4 bone-in chicken breast halves; 0.333 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)

3.1

(23)

7 Reviews

By

Martha Stewart Test Kitchen

Updated on May 27, 2020

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
⅓ 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

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