This salad is a true blend of freshness and zest, with the bright note of lemon and the aromatic touch of dill and parsley. It's light yet filling, perfect for a quick lunch or a light dinner. The combination of Greek yogurt and olive oil brings a creamy texture without adding extra calories. This dish promises a burst of flavors in every bite, making it an irresistible choice for a health-conscious meal. A delicious quick meal to realize in les than 20 minutes.
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Print this recipeIngrédients
- 2 cups cooked chicken breast, shredded
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Instructions
- In a large bowl, combine the Greek yogurt, olive oil, lemon juice, dill, parsley, salt, and black pepper.
- Add the shredded chicken to the bowl and mix until well coated.
- Gently fold in the baby spinach, cherry tomatoes, and red onion.
- Serve immediately or refrigerate for up to 2 days.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 8g | Protéines: 32g | Fat: 14g | Sucre: 4g