Save to Pinterest Celebrate the holidays with a dish that brings together the bold warmth of freshly ground black pepper chicken and the refreshing crispness of a vibrant salad. This Holiday Black Pepper Chicken & Yogurt Salad offers a delightful balance, combining tender, perfectly seasoned chicken with an array of colorful vegetables and a creamy, tangy yogurt dressing. Ideal for festive gatherings or a light yet satisfying main course, this recipe is both easy to prepare and elegant to serve.
Save to Pinterest This salad brings a festive flair to your table with the pop of vibrant pomegranate seeds and the crunch of toasted walnuts. The smoky paprika and garlic powder in the chicken seasoning add depth, while the hint of dill or parsley in the dressing brightens every bite. Every element works in harmony to deliver a fresh yet comforting holiday main course.
Ingredients
- For the Chicken
- 2 large boneless, skinless chicken breasts (about 500 g)
- 2 tbsp olive oil
- 1 ½ tsp freshly ground black pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- For the Salad
- 4 cups mixed salad greens (e.g., arugula, baby spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cup pomegranate seeds
- ¼ cup toasted walnuts, roughly chopped
- For the Yogurt Dressing
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1. Preheat a grill pan or skillet over medium-high heat.
- 2. Pat chicken breasts dry. In a small bowl, mix olive oil, black pepper, salt, garlic powder, and smoked paprika. Rub this mixture evenly over both sides of the chicken.
- 3. Grill or sear chicken for 6–8 minutes per side, or until cooked through and juices run clear. Remove from heat, cover loosely, and let rest for 5 minutes. Slice into strips.
- 4. In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red onion, bell pepper, pomegranate seeds, and walnuts.
- 5. In a separate bowl, whisk together yogurt, lemon juice, olive oil, honey, Dijon mustard, black pepper, salt, and herbs until smooth.
- 6. Arrange salad on plates, top with warm sliced chicken, and drizzle generously with yogurt dressing.
- 7. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the chicken stays juicy, avoid overcooking by watching for clear juices and letting it rest before slicing. For extra crunch, toast walnuts lightly just before assembling the salad. If you prefer a milder dressing, reduce the Dijon mustard slightly or use fresh parsley instead of dill.
Varianten und Anpassungen
Substitute walnuts with pecans or omit them entirely for a nut-free version. Adding sliced avocado can enhance creaminess while keeping the salad fresh and vibrant. You can also swap the mixed greens according to seasonal availability or personal preference.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or a sparkling water infused with lemon slices, enhancing the fresh and tangy flavors. Serve alongside warm crusty bread for a more robust holiday meal or enjoy as is for a light, gluten-free option.
Save to Pinterest With simple ingredients and straightforward steps, this Holiday Black Pepper Chicken & Yogurt Salad is an effortless way to impress guests or treat yourself to a nutritious, flavorful dish. Its balance of smoky, tangy, and fresh elements makes it a memorable addition to any festive table year-round.