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Grilled Lemon Pepper Chicken Salad with Lemon Yogurt Dressing
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Description
Lemon pepper yogurt-marinated chicken and zucchini are grilled and placed over a simple spinach salad, topped with a lemon yogurt dressing.
Ingredients
- FOR THE CHICKEN:
- 2 pounds Thin Sliced, Boneless, Skinless Chicken Breasts
- ⅓ cups Plain Greek Yogurt
- 1 Tablespoon Lemon Pepper Seasoning
- ¼ teaspoons Garlic Powder
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Olive Oil
- Salt To Taste
- FOR THE SALAD:
- 3 Medium Zucchini, Halved
- Olive Oil For Brushing
- Salt And Pepper As Desired
- Spinach, Or Other Salad Greens
- FOR THE DRESSING:
- 3 Tablespoons Lemon Juice
- ½ cups Plain Greek Yogurt
- 3 Tablespoons Olive Oil
- ½ cloves Garlic, Minced
- ¼ teaspoons Kosher Salt
- Freshly Cracked Black Pepper, To Taste
Preparation
Place chicken, yogurt, lemon pepper seasoning, garlic powder, lemon juice, and olive oil into a gallon-sized plastic storage bag. Shake to coat evenly. Marinate chicken in refrigerator for at least 4 hours.
Remove chicken from marinade and sprinkle with salt, as desired. Meanwhile, preheat grill to medium-high.
Brush zucchini halves lightly with olive oil and season with salt and pepper, as desired. Grill chicken for 3–4 minutes each side, or until internal temperature reaches 165°F. Grill zucchini for 2–3 minutes per side.
Assemble dressing by whisking together lemon juice, yogurt, olive oil, garlic, salt and pepper.
Top spinach with chicken, zucchini, and dressing. Serve.
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