Grilled Chicken Breast with Salad & Creamy Herb Sauce

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Description

This recipe combines juicy, perfectly grilled chicken breasts with a refreshing garden salad, all topped with a luscious creamy herb sauce. The chicken is seasoned simply to let the natural flavors shine, while the herb sauce—made with yogurt, garlic, lemon, and fresh herbs—adds a zesty richness. Paired with a crisp salad of mixed greens, cucumbers, cherry tomatoes, and red onions, this dish is a light yet satisfying meal that’s perfect for lunch or dinner.

Ingredients For Grilled Chicken Breast with Salad & Creamy Herb Sauce

For the Chicken:

  • 2 large boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Salt and black pepper, to taste

For the Salad:

  • 3 cups mixed salad greens

  • 1 small cucumber, sliced

  • 1 cup cherry tomatoes, halved

  • ½ small red onion, thinly sliced

  • 1 tbsp olive oil

  • 1 tsp lemon juice

  • Salt & pepper, to taste

For the Creamy Herb Sauce:

  • ½ cup Greek yogurt (or sour cream)

  • 2 tbsp mayonnaise (optional for richness)

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp fresh dill, chopped

  • 1 tsp fresh lemon juice

  • 1 garlic clove, minced

  • Salt & black pepper, to taste

 Instructions

  1. Prepare the Chicken:

    • Pound chicken breasts to even thickness. Rub with olive oil, garlic powder, paprika, salt, and pepper.

  2. Grill the Chicken:

    • Preheat grill or grill pan to medium-high heat.

    • Cook chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

    • Remove and let rest for 5 minutes before slicing.

  3. Make the Salad:

    • In a bowl, toss greens, cucumber, cherry tomatoes, and onion with olive oil, lemon juice, salt, and pepper.

  4. Make the Creamy Herb Sauce:

    • Whisk together yogurt, mayonnaise, parsley, dill, lemon juice, garlic, salt, and pepper until smooth.

  5. Assemble & Serve:

    • Place salad on a plate, top with sliced grilled chicken, and drizzle generously with creamy herb sauce.

Servings

  • Serves 2 people

Nutritional Info (per serving, approx.)

  • Calories: 380 kcal

  • Protein: 38g

  • Carbohydrates: 9g

  • Fat: 20g

  • Fiber: 3g

  • Sugar: 4g

Notes

  • You can substitute Greek yogurt with sour cream for a richer sauce.

  • Grilled chicken can be made ahead and stored in the fridge for up to 3 days.

  • Fresh herbs give the best flavor, but dried herbs can be used in smaller amounts.

Tips

  • Marinate the chicken for at least 30 minutes in olive oil, lemon juice, and spices for extra flavor.

  • Use a meat thermometer to avoid overcooking chicken.

  • For extra crunch, add nuts or seeds (like pumpkin or sunflower seeds) to the salad.

  • Swap the salad with roasted veggies in colder months for a hearty variation.

Health Benefits

  • High in protein – supports muscle repair and keeps you full longer.

  • Rich in vitamins & antioxidants – from fresh vegetables and herbs.

  • Gut-friendly – yogurt adds probiotics for digestive health.

  • Balanced meal – includes lean protein, healthy fats, and fiber.

Q/A

Q1: Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20–25 minutes or until the chicken reaches 165°F (74°C).

Q2: What herbs can I use if I don’t have parsley and dill?
You can try cilantro, basil, or chives—each gives a unique flavor.

Q3: Is this dish good for meal prep?
Absolutely! Store chicken and sauce separately; assemble with fresh salad when ready to eat.

Q4: Can I make it dairy-free?
Yes—use a dairy-free yogurt alternative and skip the mayo.

Q5: What can I serve it with for a bigger meal?
Pair with roasted potatoes, quinoa, or brown rice for a more filling option.

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