Summer Chicken Salad: Light, Fresh, and Addictive…
Looking for a light lunch or dinner? How about a chicken salad? It’s a tasty and well-balanced dish that will satisfy your hunger just right, preventing unnecessary snacking between meals.
This recipe is perfect for those who love both meat and vegetables. Since veggies aren’t always popular with kids, it’s an excellent option for families with young children. Plus, with the warm weather approaching, a cold dish is definitely appealing and goes down a treat. The best part? You don’t need to be a master chef to prepare it – the process is super easy!
Ingredients:
- 2 (about 1 lb) chicken breasts, diced
- 1 (10 oz) can of corn
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil + extra as needed
- 2 cucumbers, peeled and chopped
- 1 red bell pepper, diced
- 1(4.4 oz) low-fat mozzarella , cubed
- 1 tablespoon light mayonnaise
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- ½ iceberg lettuce
- ½ teaspoon black pepper
- ⅓ teaspoon ground ginger
- ¾ teaspoon granulated garlic
- ¾ teaspoon salt
How to make Summer Chicken Salad:
- Place the diced chicken breasts in a bowl. Season with salt, ginger, paprika, garlic, and 2 tablespoons of olive oil. Mix well and refrigerate for 30 minutes.
- Heat a little oil in a non-stick pan. Add the chicken and cook for 7-10 minutes, stirring occasionally. Turn off the heat and set aside to cool.
- Chop the iceberg lettuce and transfer it to a large bowl. Add the diced red bell pepper, chopped cucumbers, cubed mozzarella, cooked chicken, and corn.
- In a small bowl, mix the yogurt, mayonnaise, and tomato paste.
- Pour the dressing over the vegetables and chicken. Toss well to distribute evenly.
- Refrigerate the chicken salad for 30 minutes before serving.
Bon Appétit!
