California Chicken Salad

California Chicken Salad

Salads are great dishes for weekdays where you are not in the mood for cooking a complicated dish but you are still looking for a healthy and full of nutrients meal.  One of my favorites is California Chicken Salad, which incorporates not just veggies but also proteins and diary.

Ingredients:

4-5 pieces of chicken filet

150 grams of smoked turkey (1 piece)

150 grams of cheddar (1 piece)

100 grams of mushrooms

2-3 bell peppers

10-12 green grapes

Lettuce

Grated cheddar for garnish

For the chicken marinate:

1 tablespoon of BBQ sauce

1 tablespoon of Dijon mustard

2 tablespoons of yoghurt

1 teaspoon of honey

1 tablespoon of sweet chili sauce

Salt and Pepper

For the dressing:

4 tablespoons of yoghurt

3 tablespoons of law fat mayonnaise

2 tablespoons of mustard

2 tablespoons of olive oil

½ lemon

Kitchen Utensils:

Cutting board

Bowl

Whisk

Cast ion pan

Method:

Cut the chicken into 1 inch long pieces and place them in a bowl. Add the BBQ sauce, the Dijon, the yoghurt, honey, sweet chili sauce and salt and pepper. Sir well so that all the chicken pieces are covered with the marinate.

Cut the mushroom, the bell peppers, the turkey as well as the cheddar into cubes and split the grapes into two pieces.

Wash and dry the lettuce and cut it in small pieces.

Place the pan on high heat and add the chicken until becomes golden color (4-5 minutes) and flip them on their other side. Remove the chicken to a plate or cutting board, tent it with foil, and let it rest for five minutes before serving.

While the chicken is cooking, in a separate bowl add the yoghurt, the low fat mayo, the mustard, the olive oil and lemon and whisk till you get a smooth texture of the dressing.

In your serving bowl, add the lettuce, then the peppers, mushrooms, cheese, the turkey, and the grapes.

Finally add the chicken removing an excess water. 

Garnish with grated cheddar.

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