Pin Celebrate your holiday gatherings with a dish that's both vibrant and refreshing: the Holiday Black Pepper Chicken & Yogurt Salad. Tender, juicy chicken breasts seasoned generously with black pepper and smoked paprika add warmth to crisp, colorful vegetables. Paired with a tangy, herb-infused yogurt dressing, this salad offers a perfect balance of savory and fresh flavors, making it an ideal light main course or festive side.
Pin This salad not only bursts with flavors and textures but is also a feast for the eyes, showcasing a rainbow of fresh ingredients. Its versatility shines through whether served as a hearty salad lunch or as a centerpiece to a holiday buffet.
Ingredients
- For the Chicken
- 2 large boneless, skinless chicken breasts (about 500 g)
- 2 tbsp olive oil
- 1 ½ tsp freshly ground black pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- For the Salad
- 4 cups mixed salad greens (e.g., arugula, baby spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cup pomegranate seeds
- ¼ cup toasted walnuts, roughly chopped
- For the Yogurt Dressing
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1. Preheat a grill pan or skillet over medium-high heat.
- 2. Pat chicken breasts dry. In a small bowl, mix olive oil, black pepper, salt, garlic powder, and smoked paprika. Rub this mixture evenly over both sides of the chicken.
- 3. Grill or sear chicken for 6–8 minutes per side, or until cooked through and juices run clear. Remove from heat, cover loosely, and let rest for 5 minutes. Slice into strips.
- 4. In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red onion, bell pepper, pomegranate seeds, and walnuts.
- 5. In a separate bowl, whisk together yogurt, lemon juice, olive oil, honey, Dijon mustard, black pepper, salt, and herbs until smooth.
- 6. Arrange salad on plates, top with warm sliced chicken, and drizzle generously with yogurt dressing.
- 7. Serve immediately.
Zusatztipps für die Zubereitung
For extra flavor, ensure the chicken is well coated with the seasoning rub before cooking. Letting the chicken rest after grilling helps retain its juices, resulting in tender slices. Use fresh, crisp vegetables for the best texture contrast, and whisk the yogurt dressing until perfectly smooth for a luscious finish.
Varianten und Anpassungen
Substitute walnuts with pecans or omit them entirely to accommodate nut allergies. For creamier texture, add sliced avocado to the salad. This dish can be easily adapted with your preferred fresh herbs or a splash of vinegar for tanginess.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or a refreshing sparkling water with lemon. It can be served as a light main course or accompanied by crusty gluten-free bread for a fuller meal.
Pin Enjoy this Holiday Black Pepper Chicken & Yogurt Salad as a festive, healthy choice that's quick to make and full of flavor. It's a wonderful way to bring freshness and warmth together in every bite.
Recipe FAQ
- → How do I ensure the chicken remains juicy?
Pat the chicken dry before seasoning and avoid overcooking. Let it rest for 5 minutes after grilling to retain moisture.
- → Can the walnuts be substituted?
Yes, you can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- → What herbs work best in the yogurt dressing?
Fresh dill or parsley both bring a bright, aromatic flavor that complements the yogurt and lemon in the dressing.
- → Is it better to grill or pan-sear the chicken?
Both methods work well; grilling adds a smoky char, while pan-searing offers precise control over cooking.
- → Can I prepare components ahead of time?
Yes, you can grill the chicken and prepare the dressing in advance. Assemble the salad just before serving for freshness.