Grilled Chicken Salad
Published June 27, 2024
- Total Time
- About 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound boneless, skinless chicken breasts (about 2 large breasts)
- 1tablespoon olive oil
- Kosher salt (such as Diamond Crystal)
- Black pepper
- ¾cup Greek yogurt (preferably full-fat)
- ¼cup mayonnaise
- 1teaspoon everything bagel seasoning
- ½teaspoon ground coriander
- ½teaspoon ground turmeric
- 1¼cups finely diced celery
- ⅓cup finely diced red onion
- ⅓cup chopped cilantro leaves and tender stems, plus more for garnishing
Nutritional analysis per serving (4 servings)
396 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 43 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Prepare and heat grill or grill pan on medium-high. Pound or slice the chicken breasts horizontally to a ½-inch thickness. Rub the chicken with olive oil and season with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. Set aside on a cutting board to cool.
- Step 2
While the chicken is cooling, make the rest of the salad: In a large bowl, combine the yogurt, mayonnaise, everything bagel seasoning, coriander, turmeric, ½ teaspoon salt and ½ teaspoon pepper. Add the celery, onion and cilantro, and stir to combine.
- Step 3
When the chicken is cool, cut it into ½-inch pieces, then combine it with the dressing in the bowl. Serve immediately or refrigerate until ready to serve, garnishing with cilantro. Store in the refrigerator in an airtight container for up to 3 days.
Private Notes
Comments
Delicious! I prepared as written and then tweaked to add more red onion, turmeric and coriander, a three in big handful of golden raisins.
I followed the recipe exactly except used non fat yogurt and it was delicious!
If you add chopped avocado, you end up with a delicious twist on Reina Pepiada, a Venezuelan filling for arepas. The avocado ends up being mashed when mixing it in, which adds creaminess, so you can cut the mayo/yogurt. I would also suggest substituting garlic powder for the turmeric, for a more Latin flavor profile.
Fabulous recipe! I used store-bought rotisserie chicken, which I do now for lots of chicken recipes. Took off the skin and shredded and diced the chicken. Worked beautifully and made it even easier. This flavor combination is perfect.
1.Had no red onion; subbed half a medium shallot, minced. 2. Used about 1 3/4 c. celery 3. Added 1/2 tsp. curry powder 4. Added 1 1/4 c. golden raisins 5. Used TJ’s whole-milk European-style organic yogurt—great flavor. Results: excellent, but next time I’ll toast some pecans, chop roughly, and mix in.
If you add chopped avocado, you end up with a delicious twist on Reina Pepiada, a Venezuelan filling for arepas. The avocado ends up being mashed when mixing it in, which adds creaminess, so you can cut the mayo/yogurt. I would also suggest substituting garlic powder for the turmeric, for a more Latin flavor profile.
Advertisement