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Baby Boomer Recipes | Roasted Chicken Breast with Greek Yogurt Salad

Roasted Chicken Breast Salad with Yogurt Dressing

Rebecca Forstadt Olkowski
This tasty salad is creamy, colorful and nutritious. It's an entire meal on a plate.
Course Salad
Servings 2 -4 servings

Ingredients
  

  • 2 chicken breasts roasted or pull off the meat of a whole roasted chicken
  • 1/2 cup Greek Yogurt thick and strained is best Try Sheep or Goat Yogurt
  • 2 Tbsp Dijon Mustard whole grain or plain
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp wine vinegar champagne or apple cider
  • 2/3 cup celery chopped
  • 2-3 large carrots peeled and grated
  • 1 small cucumber chopped I love Persian cucumbers
  • 2 scallions chopped
  • 1/4 cup slivered almonds toasted
  • salt and pepper to taste to taste
  • mixed baby lettuce Try a herb mix if available
  • 1/4 cup alfalfa sprouts or another type of sprouts

Instructions
 

  • If you are using the meat of a whole roasted chicken, pull the meat from the bones and shred it into small pieces. (use both breast and dark meat if you prefer)
  • Whisk together the yogurt, mustard, olive oil and vinegar in a medium-sized bowl.
  • Stir in the celery, carrots, cucumber, and scallions. (save about 1 Tbsp of grated carrots to top the salad)
  • Add the chicken pieces to the mixture.
  • Season with salt and pepper to taste
  • Serve over a plate of mixed baby lettuce
  • Top with toasted almonds, the remainder of the grated carrots and a sprig of sprouts