This grilled chicken salad combines mixed greens, tomato, red onion, cucumber, and cooked corn with a creamy Greek-yogurt blue cheese dressing. The chicken rests for five minutes after grilling, keeping the juices in the meat before it is sliced over the salad.
Salad ingredients
- 4 cups mixed greens, such as lettuce, arugula, and spinach
- 1 large tomato, diced or sliced
- 1/2 red onion, thinly sliced
- 1/2 cucumber, peeled into ribbons
- 1/2 cup cooked yellow corn
Chicken and dressing
- 1 chicken breast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika, optional
- 1/4 cup Greek yogurt
- 2 tablespoons crumbled blue cheese
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- A splash of water or milk, only if needed to thin the dressing
Instructions
- Rub the chicken with olive oil, salt, pepper, and optional paprika. Grill over medium heat for 5–7 minutes per side, until it reaches 165°F (74°C). Rest for 5 minutes, then slice thinly.
- Whisk the yogurt, blue cheese, lemon juice, olive oil, garlic powder, salt, and pepper. Add a splash of water or milk if too thick.
- Arrange the greens, tomato, onion, cucumber, and corn. Drizzle with dressing and add the sliced chicken. Serve extra dressing on the side if desired.
