Grilled Chicken Breast with Salad and Creamy Herb Sauce
This dish features perfectly grilled chicken breasts served alongside a colorful mixed salad and drizzled with a velvety herb sauce made with yogurt, fresh herbs, and a hint of lemon. It’s quick, healthy, and perfect for a weekday dinner or a summer gathering.
Time
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: ~30 minutes
Serves: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt & pepper, to taste
For the Creamy Herb Sauce
¾ cup Greek yogurt (or sour cream)
2 tbsp mayonnaise
2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh chives or mint, chopped
Salt & pepper, to taste
For the Salad
4 cups mixed greens (romaine, arugula, or spinach)
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red onion, thinly sliced
½ red bell pepper, sliced
½ cup feta cheese
Extra olive oil + lemon juice for a light drizzle
Instructions
1. Grill the Chicken
In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Coat chicken breasts with marinade and let rest 10–15 minutes (or up to overnight in the fridge).
Preheat grill or grill pan to medium-high heat.
Cook chicken 6–7 minutes per side (internal temp 75°C / 165°F). Rest 5 minutes, then slice.
2. Make the Creamy Herb Sauce
In a bowl, mix yogurt, olive oil, lemon juice, garlic, and herbs.
Adjust consistency with a splash of water if needed.
Season with salt & pepper. Chill until serving.
3. Assemble Salad
Toss greens, tomatoes, cucumber, onion, and bell pepper.
Lightly drizzle with olive oil and lemon juice.
Top with sliced grilled chicken.
Drizzle creamy herb sauce over the top, and add feta if desired.
Notes & Tips
Herb swaps: Basil, cilantro, or tarragon also work in the sauce.
Meal prep: Grill extra chicken — it keeps well in the fridge for 3 days.
Extra crunch: Add roasted chickpeas, toasted almonds, or croutons.
Shortcut: Use rotisserie chicken and just make the herb sauce + salad.
Frequently Asked Questions
Q: Can I bake instead of grill?
A: Yes! Bake chicken at 200°C (400°F) for 20–22 minutes.
Q: Can I make the sauce dairy-free?
A: Use a plant-based yogurt or cashew cream as the base.
Q: What sides go well with this?
A: Roasted potatoes, warm pita, or couscous make great add-ons.
Nutritional Information
Calories: ~430
Protein: 38g
Carbohydrates: 12g
Fat: 24g
Fiber: 3g