Ingredients
4 boneless skinless chicken breasts (5 oz each)
8 cups romaine lettuce
1 medium cucumber
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
1 red bell pepper
1/4 cup fresh parsley
1/4 cup fresh dill
2 cloves garlic, minced
Olive oil
3 cups plain Greek yogurt (non-fat)
2 tbsp apple cider vinegar
1 tbsp lemon juice
Salt to taste
Black pepper to taste
1 tbsp honey (optional)
Instructions
Preheat oven to 400°F (200°C)
Season chicken breasts with salt, pepper, garlic, lemon juice, and 1 tbsp olive oil
Roast chicken for 20-25 minutes, until golden and internal temperature reaches 165°F
Chop cooled chicken into bite-sized pieces
Wash and chop lettuce, cucumber, bell pepper
Combine all vegetables, herbs, and cherry tomatoes in a large bowl
In a separate bowl, whisk yogurt, cider vinegar, honey (if using), and salt/pepper to taste
Toss salad with dressing before serving
Garnish with fresh parsley sprigs and lemon slices
Notes
Chicken can be roasted up to 24 hours in advance
Swap basil for dill if preferred
Store unused dressing separately in airtight container
Top servings with extra lemon wedges
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Roasting, Chopping
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 80mg