Description
The mix of crispy chicken, fresh vegetables and fruit, and a creamy yogurt dressing makes this salad perfect for a healthy dinner.
Ingredients
Units
Scale
- 4 cups mixed greens of your choice
- 1 cup cherry tomatoes
- 1 cup radishes
- 1/3 cup plain Greek yogurt
- 3 green onions
- 2 crispy breaded chicken cutlets, or make your own
- 2 large eggs
- 1 clove garlic
- 1 mineola or mandarin orange
- 1 ripe avocado
- 1/2 lime
Instructions
- Preheat the oven to 400°F. Bake the breaded chicken cutlets for about 15 minutes, or until golden and heated through.
- At the same time, boil the eggs for 7 minutes until hard-boiled.
- Place the mixed greens in a large salad bowl. Slice the radishes, halve the cherry tomatoes, thinly slice the green onions, cut the mineola into segments, and dice the avocado. Toss everything gently with the greens.
- In a small bowl, stir together the Greek yogurt, the pressed or finely minced garlic clove, and the juice of half a lime, about 1 tablespoon. Mix two-thirds of the dressing into the salad.
- Slice the crispy chicken into strips. Divide the salad between plates and top with the chicken and halved eggs. Spoon the remaining dressing over the top before serving.
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American