Yoghurt Marinated Chicken Salad With Yoghurt Dressing
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Yoghurt Marinated Chicken Salad With Yoghurt Dressing
Recipe by Courtney Roulston
Dietaries –gluten free
Serves – 4
Prep Time – 10 minutes
Cooking Time- 15 minutes
Ingredients
4 large boneless chicken thighs, trimmed
1 cup Jalna Biodynamic yoghurt
1 large lemon
½ bunch dill, chopped
2 cloves garlic, minced
Sea salt and pepper to taste
1 tablespoons extra virgin olive oil
2 baby gem lettuce, washed, sliced into quarters
1 punet baby cucumbers, sliced on an angle
½ red onion, sliced into thin wedges
6 red radish, washed, sliced
12 pitted green olives, lightly crushed (Sicilian)
1 teaspoon Dijon mustard
2 teaspoons honey
Method
Place the chicken into a bowl along with ½ the yoghurt, the zest and juice of ½ lemon, ½ the dill, minced garlic, salt and pepper. Mix well to coat the chicken all over the outside.
Heat a grill pan over a medium heat. Drizzle the chicken with oil and cook for 3 minutes each side, or until charred on the outside and cooked through. Set the chicken aside to rest while you prepare the salad.
On a serving platter arrange the lettuce, cucumber, onion, radish and olives.
Mix together the remaining yoghurt with mustard, remaining dill, zest and juice of ½ lemon, honey, salt and pepper.
Slice the chicken and place onto the salad. Drizzle over the yoghurt dressing and garnish with extra dill and cracked black pepper.
