Indulge in the perfect blend of flavors and textures with this Herby Marinated Chicken and Vegetable Salad. Tender and juicy chicken, marinated in a fragrant mix of rosemary, thyme, and lemon, is grilled to perfection and served atop a vibrant medley of vegetables. Crunchy cucumber, cherry tomatoes, and carrots are tossed with creamy feta cheese and a zesty apple cider vinegar, all bound together by a sprinkle of fresh parsley.
This refreshing salad is a symphony of flavors, with the herby marinade adding a savory depth and the tangy dressing providing a delightful contrast. This salad will surely impress if served as a light lunch, a satisfying dinner, or a healthy snack. So go ahead, take a bite, and let the freshness of the herbs and the vibrancy of the vegetables transport you to a world of culinary delight!
Ingredients:
For the marinade:
- 1 cup plain Greek yogurt
- 2 tablespoons freshly chopped rosemary leaves
- 1 tablespoon freshly chopped thyme leaves
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
For the salad:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups mixed vegetables (such as cherry tomatoes, cucumber, bell peppers, carrots, and red onion)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Method:
- In a blender or food processor, combine the marinade ingredients and blend until smooth.
Place the chicken pieces in a large bowl and pour the marinade. Mix well to coat and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-7 minutes per side, or until cooked through.
- In a large bowl, combine the mixed vegetables, feta cheese (if using), and chopped parsley.
- Whisk together the olive oil and apple cider vinegar in a small bowl. Pour the dressing over the vegetables and toss to coat.
- Once the chicken is cooked, let it cool slightly, then chop it into bite-sized pieces and add it to the bowl with the vegetables.
- Season with salt and pepper to taste, and serve immediately.
Serving Tips:
- Serve the salad on a bed of mixed greens or on whole-grain bread for a satisfying sandwich.
- Add vegetables like avocado, sprouts, or roasted sweet potatoes to the salad for extra nutrition and flavor.
- Use leftover chicken and vegetables to make a quick, easy wrap or salad the next day.
Nutritional Chart (per serving):
Note: The nutritional chart is an estimate and may vary based on specific ingredients and portion sizes.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like any variations or substitutions.
Comments
Post a Comment