Super easy and flavorful chicken salad with an amazing Greek yogurt dressing.
Total Time:25 minutes
Yield:4 servings 1x
Ingredients for Chicken:
10 Member’s Mark boneless and skinless chicken tenderloins
1 teaspoon salt
½ teaspoon ground black pepper
2 and ½ tablespoons olive oil
Ingredients for Yogurt Dressing:
1 cup plain yogurt
1 tablespoon olive oil
1 lemon, squeezed
1 clove garlic
1 tablespoon chopped fresh dill
salt to taste
A pinch of ground black pepper
Ingredients for Salad:
2 cups salad greens
½ cup chopped cucumbers
½ cup chopped tomatoes
¼ cup Member’s Mark whole roasted red peppers, chopped
A handful of Member’s Mark whole tender artichoke hearts
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill
1 tablespoon parsley
1 tablespoon chopped black olives
Pita wedges for garnish
Whisk olive oil, black pepper and salt in a medium bowl. Place in the chicken tenderloins and stir to coat them with the olive oil mixture.
Heat a non-stick skillet over medium heat. Place the chicken tenderloins into the skillet and cook for about 5 minutes per side, until cooked through. Transfer them on a cutting board and chop them in small bites. Put aside.
Prepare the yogurt dressing by blending all the ingredients in a food processor. Put it aside.
In a large salad bowl, combine salad greens, cucumbers, roasted red pepper, artichoke hearts and tomatoes. Add in chopped salad ingredients. Top with cooked and chopped chicken, green onions, chopped black olives and parsley leaves.
Place pita wedges on the side.
Drizzle yogurt dressing over the salad and serve.
If you have any cooked chicken leftovers, use it in this salad and the meal is ready even faster.