Feta and Dill Chicken Salad with Lemon Yoghurt
Inspired by techniques from Serious Eats.
Tender poached chicken folded through a lemony yoghurt and mayonnaise dressing with dill, parsley, spring onions and cubes of salty feta.
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Method
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Why it's healthy
31.3 g protein for 309 kcal = 10.1 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- medium saucepan with lid
- instant-read thermometer
- large mixing bowl
- chopping board and knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 309 kcal |
| Protein | 31.3 g |
| Carbohydrate | 2.9 g |
| of which sugars | 1.9 g |
| of which free sugars | 0.2 g |
| Fat | 18.4 g |
| of which saturates | 6.2 g |
| Fibre | 0.4 g |
| Salt | 1.16 g |
Protein per 100 kcal
10.1 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Chicken
- 700 g skinless, boneless chicken breasts (about 4)
- 1 bay leaf
Dressing
- 75 g mayonnaise
- 75 g Greek yoghurt
- 10 g dill, chopped
- 10 g flat-leaf parsley, chopped
- 1½ tsp finely grated lemon zest
- 2 tbsp lemon juice
- 1.5 g fine sea salt or table salt about ¼ tsp
- ½ tsp ground black pepper
Salad
- 3 spring onions, thinly sliced
- 150 g feta, cut into 1 cm cubes
- 1
Poach the chicken. Lay the breasts and bay leaf in a saucepan with cold water to cover by 2 cm. Heat until small bubbles break the surface, then cover, take off the heat and leave about 15 min, until 74 °C in the centre. Cool, then cut into 1 cm cubes.
- 2
Mix the dressing. In the bowl, stir the mayonnaise, yoghurt, herbs, lemon zest and juice, salt and pepper together.
- 3
Fold. Fold in the chicken and spring onions, then the feta, gently so the cubes stay whole. Chill 20 min and serve on lettuce leaves, in wraps or in sandwiches.
Storage
Keeps covered in the fridge for up to 2 days. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
