Festive salad with black pepper chicken, crisp vegetables, and tangy yogurt dressing for light holiday fare.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons freshly ground black pepper
04 - 1 teaspoon sea salt
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
→ Salad
07 - 4 cups mixed salad greens (arugula, baby spinach, romaine)
08 - 1 cup cherry tomatoes, halved
09 - 1 cup sliced cucumber
10 - ½ red onion, thinly sliced
11 - 1 red bell pepper, thinly sliced
12 - ½ cup pomegranate seeds
13 - ¼ cup toasted walnuts, roughly chopped
→ Yogurt Dressing
14 - 1 cup plain Greek yogurt
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1 teaspoon honey
18 - 1 teaspoon Dijon mustard
19 - ½ teaspoon black pepper
20 - ½ teaspoon salt
21 - 2 tablespoons fresh dill or parsley, chopped
# Steps:
01 - Preheat a grill pan or skillet over medium-high heat. Pat the chicken breasts dry. Combine olive oil, black pepper, salt, garlic powder, and smoked paprika in a small bowl. Rub the mixture evenly over both sides of the chicken.
02 - Grill or sear the chicken for 6 to 8 minutes per side, or until thoroughly cooked and juices run clear. Remove from heat, cover loosely, and let rest for 5 minutes. Slice the chicken into strips.
03 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, bell pepper, pomegranate seeds, and toasted walnuts.
04 - Whisk together Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, black pepper, salt, and fresh herbs in a separate bowl until smooth.
05 - Arrange the salad onto plates, top with warm sliced chicken, and drizzle generously with the yogurt dressing. Serve immediately.
