Save Celebrate the holidays with this vibrant Holiday Black Pepper Chicken & Yogurt Salad, a perfect union of tender, spiced chicken and crisp, colorful vegetables. Enhanced by a tangy yogurt dressing, this dish brings a refreshing brightness and is ideal as a light main course or a festive addition to any gathering.
Save This salad pairs well with simple sides and is versatile enough to enjoy year-round, offering a balanced combination of protein, fiber, and bright flavors that satisfy without heaviness.
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
Ensure the chicken is patted dry before seasoning for the best sear and flavor. Letting the meat rest after cooking helps retain juiciness. For a more vibrant dressing, use freshly chopped herbs and whisk thoroughly until smooth.
Varianten und Anpassungen
You can substitute walnuts with pecans or omit nuts entirely for a nut-free version. Adding sliced avocado provides extra creaminess and richness to the salad.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or a refreshing sparkling water infused with lemon, making it a festive and light accompaniment to your holiday table.
Save With its balanced flavors, quick preparation, and festive appearance, this Holiday Black Pepper Chicken & Yogurt Salad will quickly become a favorite for your seasonal celebrations and beyond.
Recipe FAQ
- → How do you best cook the black pepper chicken?
Grill or sear the chicken breasts over medium-high heat for 6–8 minutes per side until juices run clear, ensuring a tender, juicy texture.
- → Can I replace the walnuts with other nuts?
Yes, pecans make a great substitute, or you can omit nuts altogether for a nut-free option without compromising texture.
- → What type of yogurt is recommended for the dressing?
Plain Greek yogurt works best as it provides a thick, creamy base with a mild tang that complements the spices and herbs.
- → How do the pomegranate seeds contribute to the dish?
Pomegranate seeds add a burst of juicy sweetness and a pleasant texture contrast that enhances the overall freshness.
- → Can this dish be prepared ahead of time?
Chicken can be cooked and sliced in advance, and the dressing mixed ahead, but assemble the salad just before serving to maintain crispness.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the bright flavors and yogurt dressing, enhancing the dish’s fresh and savory notes.