Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • 1 teaspoon lemon rind
  • 1/2 cup lemon juice
  • 4 lemons, sliced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces Plain, non fat, Greek Yogurt
  • 1 cup light mayonnaise
  • 10 sprigs fresh thyme
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/4 cup red onion, chopped
  • 1 teaspoon paprika, for garnish

Instruction

  • Create a marinade for the chicken breasts, by combining lemon rind, lemon juice, sliced lemons, extra virgin olive oil and salt and pepper into a large resealable bag or storage container. Add chicken breasts to the marinade and make sure they are well coated. Allow to marinate for at least 2-3 hours, rotating every hour if possible.
  • Grill chicken breasts over medium heat and set aside to cool.
  • In the meantime, you can make the sauce for your salad. Begin by removing the thyme leaves from the stem and chopping the leaves finely.
  • In a mixing bowl, add yogurt, mayonnaise, thyme, curry powder, turmeric, salt and pepper. Stir to combine, and make an evenly mixed sauce.
  • Once chicken has cooled completely, chop to desired size. 1 inch cubes work well.
  • Add the chicken to the yogurt sauce and add the red onion. Stir to combine.
  • Garnish with paprika and serve atop sandwiches, on top of baby greens, or in lettuce cups.