Lemon chicken salad with a simple yogurt dressing
A warm chicken topping turns a bowl of crisp leaves into a substantial lunch. Thin, evenly sized chicken pieces cook more predictably than a thick breast left whole. Use a thermometer rather than relying on browned edges to judge safety.
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Original recipe · serves 2
Lemon chicken salad with a simple yogurt dressing
15 minPreparation15 minCooking30 minTotal
Ingredients
How to make it
- Keep raw chicken separate from ready-to-eat vegetables. Toss chicken with oil, oregano and lemon zest.
- Heat a frying pan over medium heat. Cook chicken for about 10 to 15 minutes, turning, until the thickest pieces reach 74°C / 165°F.
- Mix yogurt, lemon juice and seasoning in a clean bowl.
- Arrange leaves, tomatoes and cucumber on plates. Add the fully cooked chicken using clean utensils and drizzle with dressing.
Make it work in your kitchen
Do not wash raw chicken. Wash hands and clean surfaces after handling it. If using previously cooked chicken, follow safe refrigeration and reheating guidance. Add the dressing at the last moment to keep the leaves crisp.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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