Save Celebrate the holidays with a dish that's as vibrant as your festive spirit. This Holiday Black Pepper Chicken & Yogurt Salad brings together tender, juicy chicken seasoned with freshly ground black pepper and smoky paprika, layered atop crisp mixed greens and colorful vegetables. The creamy, tangy yogurt dressing with fresh herbs ties every bite together, making it a light yet satisfying main course perfect for any gathering.
Save Whether for a festive table or a wholesome everyday meal, this salad offers a playful mix of textures and flavors that will impress your guests and satisfy your appetite. Its international flair makes it versatile and approachable for diverse palates.
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 grill pan is hot before adding the chicken to get a beautiful sear and lock in the juices. Letting the chicken rest after cooking allows the meat fibers to relax, keeping it tender. For the salad, use fresh and crisp vegetables to contrast the warm chicken perfectly.
Varianten und Anpassungen
Substitute walnuts with pecans or omit them for a nut-free option. Add sliced avocado for extra creaminess and richness. Consider swapping fresh dill for parsley for a different herbal note.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing complement to the peppery chicken and tangy dressing. Serve it as a light main course or alongside other festive dishes.
Save With its enticing blend of textures and bold yet balanced flavors, this Holiday Black Pepper Chicken & Yogurt Salad is sure to become a seasonal favorite. Easy to prepare and impressive to present, it brings a festive touch to your dining table that everyone will enjoy.
Recipe Questions & Answers
- → What type of pepper works best?
Freshly ground black pepper provides the best flavor and aroma, enhancing the chicken's savory notes.
- → Can I use other nuts besides walnuts?
Yes, toasted pecans or almonds make excellent substitutes and add a similar crunchy texture.
- → How should the chicken be cooked for best results?
Grilling or searing the chicken over medium-high heat ensures a juicy interior with a flavorful, lightly charred exterior.
- → What herbs complement the yogurt dressing?
Fresh dill or parsley brightens the dressing with a subtle herbal freshness that balances the tanginess.
- → Can this dish be served warm or cold?
Warm sliced chicken atop chilled salad greens creates a delightful contrast ideal for enjoyable texture and flavor.