# What You’ll Need:
→ Protein
01 - 2 large (approx. 400 g) skinless, boneless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Greens & Vegetables
05 - 6 cups (approx. 150 g) mixed salad greens (e.g., spinach, arugula, romaine)
06 - 1 cup (100 g) cherry tomatoes, halved
07 - 1 small cucumber, sliced
08 - 1/4 red onion, thinly sliced
→ Dressing
09 - 3/4 cup (180 g) plain non-fat Greek yogurt
10 - 1 tbsp lemon juice
11 - 1 tsp Dijon mustard
12 - 1 garlic clove, minced
13 - 1 tbsp chopped fresh dill or parsley
14 - 1/4 tsp salt
15 - 1/4 tsp black pepper
# How to Make It:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Rub chicken breasts with olive oil, salt, and black pepper.
03 - Grill or sear chicken for 6–7 minutes per side, or until fully cooked (internal temperature 74°C/165°F). Let rest for 5 minutes, then slice thinly.
04 - In a bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, minced garlic, chopped herbs, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
06 - Add sliced chicken on top of the salad.
07 - Drizzle with yogurt dressing just before serving. Toss gently to combine, or serve dressing on the side.
