Pin The Holiday Black Pepper Chicken & Yogurt Salad offers a festive and refreshing combination that perfectly balances tender black pepper-seasoned chicken with crisp vegetables and a creamy, tangy yogurt dressing. Ideal for holiday gatherings or as a light yet flavorful main course, this salad brings vibrant colors and textures to your table, making every bite a celebration of fresh, wholesome ingredients.
Pin This salad is not only delicious but also versatile. The balance of smoky spices on the chicken and the sweet bursts from pomegranate seeds make it special for festive occasions. The toasted walnuts add a satisfying crunch while the fresh herbs in the dressing brighten every mouthful.
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
Make sure to dry the chicken breasts thoroughly before applying the spice rub to ensure a good crust. Letting the chicken rest after cooking helps retain its juiciness. Using fresh herbs in the dressing will enhance the flavor and brightness of the salad.
Varianten und Anpassungen
Substitute walnuts with pecans or omit them entirely for a nut-free option. For added richness, include sliced avocado. Feel free to swap fresh dill with parsley depending on your herb preference.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or a refreshing sparkling water infused with lemon. Serve as a light main course or alongside crusty gluten-free bread for a more substantial meal.
Pin Enjoy this vibrant Holiday Black Pepper Chicken & Yogurt Salad as a centerpiece at your next festive meal or a nourishing everyday dish that brings bright freshness and comforting flavors together on a single plate.
Recipe Q&A
- → How should the chicken be seasoned for best flavor?
Mix olive oil with freshly ground black pepper, sea salt, garlic powder, and smoked paprika, then rub evenly over the chicken before cooking.
- → What cooking method is recommended for the chicken?
Grill or sear the chicken breasts on medium-high heat for 6–8 minutes per side until cooked through and juices run clear.
- → Can the walnut garnish be substituted?
Yes, walnuts can be replaced with pecans or omitted entirely for a nut-free version.
- → What ingredients create the yogurt dressing's tangy flavor?
The dressing combines plain Greek yogurt, lemon juice, Dijon mustard, honey, black pepper, salt, olive oil, and fresh herbs for a balanced tang.
- → How can this dish be served for extra creaminess?
Adding sliced avocado to the salad enhances creaminess and complements the peppered chicken and fresh vegetables.