Thursday, September 2, 2010

Chicken Salad

1 serving

1 skinless, boneless chicken breast half
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon dried onion flakes
2 cups lettuce, chopped
1 tomato, diced
1/2 cup Balkan style yogurt
1/4 cup cucumber, grated and squeezed (use paper towel)
1 teaspoon dried mint

Marinate your chicken for at least an hour in lemon juice, olive oil and spices. Grill or fry until no longer pink inside. Set aside to rest.

Mix yogurt with cucumber and dried mint. You can also add garlic if your heart desires.

Top lettuce and tomato with yogurt and then place sliced chicken on top.

- chicken salad -

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