After returning from our week away in our new RV my options for dinner were bleak. But I did find one very lonely chicken breast in my freezer and turned that into a yummy and healthful chicken salad with creamy yogurt dressing.
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A tasty, healthful, fabulous and colorful salad with chicken and lots of veggies.
Cooking the Chicken
Cooking my chicken in my fabulous Anolon cast iron pan.
I started by seasoning the chicken breast liberally on both sides with granulated garlic, kosher salt and freshly ground black pepper. Then I placed it in my screaming hot Anolon Vesta enameled cast iron pan to get a nice crusty golden brown on both sides. Then I removed the chicken to a cutting board to slice into about 1/2-inch thick slices. And returned the chicken to the pan to finish cooking.
Cast Iron Pan
Only cast iron can give you that gorgeous golden crust!
I love cast iron so much because it conducts heat so well. Nothing lets you get a crust like that better than cast iron! I use my pan so often that I don’t even put it away. It just lives on my stove. And the more it is used, the more non-stick it becomes. All I usually have to do is rinse it with hot water and wipe it clean and dry. But I digress…
Building the Salad
My Healthful Chicken Salad with Creamy Yogurt Dressing is ready for its close up in my teak Anolon Salad Bowl
When the chicken was finished cooking I removed it to a cutting board to cool, and then cut it up into bite sized pieces. Then on to the rest of the salad. Since my resources were limited to what we brought home with us from our RV trip I improvised. That is what makes salads so great. There is no set of rules. All you need to do is combine some veggies, proteins and maybe some fruit and nuts. I always like to think about the textures going into my Anolon teak salad bowl. It seem to me that a great salad should have a good mix of tender, chewy and crunchy ingredients combined to make it crave worthy.
Steve and I really both love having salad for supper. This one was so totally delicious that I plan on giving it many encores.
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Healthful Chicken Salad with Creamy Yogurt Dressing
A hearty and delicious salad that satisfies hungry appetites. You can’t go wrong with a mix of tender greens and herbs along with some crunchy veggies and well seasoned cooked chicken, all tied together with a creamy and flavorful dressing.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
1/2 pound baby red-skinned potatoes
Kosher salt
2 Romaine hearts, chopped
2 cups arugula, chopped
2–3 Persian cucumbers, sliced
4 ribs of celery, trimmed and sliced
2–3 large radishes, halved from top to bottom and sliced thin
1 red, yellow or orange bell pepper, seeded and cut into bite sized pieces
1 avocado, peeled and cut into small chunks
3/4 cup crunchy seasoned chickpeas
1 1/2 pounds boneless skinless chicken breast
Flaky sea salt and freshly ground black pepper
For the dressing:
1/3 cup plain Greek yogurt
4 scallions, coarsely chopped
3 large garlic cloves, peeled
3 tablespoons white wine vinegar
1 teaspoon ground cumin
kosher salt
coarsely ground black pepper
1/4 cup extra virgin olive oil
Instructions
- Put the potatoes in a medium saucepan with a good amount of salt and cover with cold water by about 2-inches. Place over high and bring to a boil until fork tender, about 10 minutes. Drain and cool. When cool enough to handle cut into 1/4-inch slices.
- Meanwhile, place all of the dressing ingredients, except the olive oil, into blender or food processor. With the motor running slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Add the romaine, arugula, cucumbers, celery, radishes, bell pepper, avocado, chickpeas, chicken and potatoes to your salad bowl in layers. Season with salt and pepper. Drizzle with the dressing and toss well to coat all of the ingredients. Serve immediately.
Notes
A major time saver and equally delicious would be to use already prepared rotisserie chicken. Just remove the skin and shred the chicken.
You could make the salad in advance, just don’t add the dressing until ready to serve.
There are no hard, fast rules for salad. If you prefer other vegetables use whatever you enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chopping
- Cuisine: American
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