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Servings: 8
Calories: 223kcal
Ingredients
- 2 chicken breasts in filets
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning or your favorite seasoning mix
- Salt and pepper
- ½ head of iceberg lettuce shredded
- 1 cup frozen organic peas thawed
- 1 cup frozen organic sweet corn thawed
- 1 cup chopped celery about 3 ribs
- 1 pint fresh cherry tomatoes halved
- ½ cup bacon cooked and chopped
For the dressing:
- 1 cup Greek yogurt plain
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon juiced
- 1 tablespoon Dijon mustard
- 2 fresh garlic cloves minced
- 1 tablespoon raw honey
Instructions
- Preheat the oven to 180ºC (350°F).
- Pat the chicken breast filets dry, then rub them with olive oil and season with Italian seasoning, salt, and pepper. Arrange the seasoned chicken on a baking sheet and bake for about 20 minutes or until fully cooked. Allow the chicken to cool before dicing it into bite-sized pieces.2 chicken breasts, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, Salt and pepper
- In a small bowl, whisk together the Greek yogurt, salt, pepper, lemon juice, Dijon mustard, minced garlic, and honey to create the dressing. Store the dressing in the refrigerator until ready to use.1 cup Greek yogurt, ¼ teaspoon salt, 1 lemon, 1 tablespoon Dijon mustard, 2 fresh garlic cloves, 1 tablespoon raw honey, ¼ teaspoon pepper
- To assemble the salad, take a tall, clear glass bowl and begin layering. Start with the shredded lettuce at the base, followed by halved cherry tomatoes, thawed peas, corn, chopped celery, diced chicken, and finally, the cooked bacon.½ head of iceberg lettuce, 1 cup frozen organic peas, 1 cup frozen organic sweet corn, 1 cup chopped celery, 1 pint fresh cherry tomatoes, ½ cup bacon
- When you’re ready to serve, drizzle the dressing over the top of the salad. Serve with a long-handled spoon to ensure you can scoop through all the layers and mix everything together. Enjoy!
Notes
- Chicken Temperature: To ensure the chicken is perfectly cooked and safe to eat, use a meat thermometer. The internal temperature should reach 165°F (74°C). This prevents the chicken from drying out and ensures it’s juicy and tender when added to the salad.
- Layer for Crunch: Start with the shredded lettuce at the base of your salad bowl to keep it crisp. This layer acts as a foundation, protecting the delicate ingredients from wilting under the weight of the heavier toppings like chicken and bacon. Keeping it at the bottom helps the salad retain its crunchiness, even after dressing.
- Chill the Peas and Corn: After thawing the frozen peas and corn, keep them chilled in the fridge until you’re ready to assemble the salad. This helps maintain the crispness of the vegetables, keeping the salad vibrant and refreshing.
- Bacon Tip: Cook the bacon until it’s extra crispy, then let it cool before chopping it up. Crispy bacon adds a satisfying crunch to every bite, contrasting perfectly with the creamy dressing and tender chicken.
- Serving Suggestion: Use a tall, clear glass bowl to assemble your salad. Not only does this create a beautiful presentation that showcases the vibrant layers, but it also makes it easier for guests to scoop down through all the ingredients, ensuring they get a little of everything in each bite.
- Customize the Dressing: If you prefer a tangier dressing, increase the amount of lemon juice slightly. On the other hand, if you like a sweeter dressing, add a bit more honey. The balance of flavors can be easily adjusted to suit your taste preferences.
- Make Ahead: You can prepare the salad ahead of time, making it ideal for entertaining or meal prep. Assemble the salad and store it in the fridge, but wait to drizzle the dressing over the top until right before serving. This keeps the layers fresh and prevents them from becoming soggy.
- Yogurt Substitution: If Greek yogurt isn’t your thing, you can easily substitute it with mayonnaise or a mix of both for a richer, creamier dressing. The mayonnaise will add more indulgence to the dressing, while the yogurt keeps it lighter and tangier.
Nutrition
Calories: 223kcal | Carbohydrates: 16g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 288mg | Potassium: 604mg | Fiber: 3g | Sugar: 8g | Vitamin A: 743IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 2mg
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