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Spiced Chicken Salad with Creamy Greek Yogurt Dressing

Laura Norris
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Servings 2

Ingredients
  

For the salad

  • 2 large handfuls ~2 cups arugula
  • 2 large handfuls ~2 cups baby kale and/or baby spinach
  • 1 eggplant stem removed and chopped
  • 2 yukon gold potatoes chopped
  • 1 large red bell pepper stem and seeds removed and thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon Greek spice blend
  • Salt and black pepper to taste
  • 8 oz. baked or grilled chicken breast

For the dressing

  • 1/4 cup Stonyfield Plain Greek Yogurt I used 0%
  • 2 tablespoons olive oil
  • 2 scallions finely chopped
  • Pinch of salt
  • Pinch of black peppers
  • 1 teaspoon lemon juice
  • Water to thin dressing as needed

Instructions
 

For the salad

  • Preheat your oven to 425 degrees Fahrenheit. Toss the chopped eggplant, potatoes, and pepper with the olive oil, smoked paprika, Greek spice blend, salt, and pepper. Roast for 35-40 minutes, stirring halfway through. If your chicken isn't cooked, cook it with the vegetables until the internal temperature reaches 165 degrees.
  • Meanwhile, whisk together the Greek yogurt, olive oil, and lemon juice in a bowl. Stir in the scallions and season with salt and pepper. If the dressing is too thick, whisk in a small amount of water (~1 teaspoon at a time) until desired consistency is achieved.
  • Divide the salad greens, vegetables, and chicken between two bowls and drizzle with the dressing.