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Laura Norris

Spiced Chicken Salad with Creamy Greek Yogurt Dressing

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Servings: 2
Ingredients Method

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

Method
 

For the salad
  1. 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.
  2. 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.
  3. Divide the salad greens, vegetables, and chicken between two bowls and drizzle with the dressing.