Hearty and healthy, this one is a real staple in one variation or another.
For the dressing:
Blend 1 shallot, 2 cloves garlic, 1 1/2 cups plain Greek yogurt, juice of 1 lemon, about 1/4 cup olive oil and 1/8 cup white wine vinegar - then add a heavy shake of hot Hungarian paprika and a dash of salt and pepper.
For the chicken:
Marinade consists of 1/2 cup olive olive oil combined with half of the yogurt dressing just made. I dumped that in a gallon ziplock bag added a few extra shakes of paprika, added the chicken and tossed it around to coat. Marinated for a little over an hour (would have preferred longer, but short on time and was still excellent. Try marinating for at least 4 hours for chicken to absorb more of the yummy flavors in the marinade). After marinating transfer chicken onto the hot grill until an internal temp of 165 is achieved and some nice grill marks are present (I will 100% be trying this recipe with fresh salmon this summer - everything the same, but sub chicken for salmon)
For the salad:
Arrange greens (I did a mix of chopped kale, spinach, and arugula, grains (I used turmeric quinoa recipe written up in my blog post “Turmeric Quinoa and Crispy Chickpea Salmon Naan” which is an absolute staple in our house), chicken (I cut mine up after it was done on the grill), crumbled goat cheese, pickled onions, roasted root veggies (I did sweet potato and baby fingerlings diced small), and a heavy drizzle of remaining yogurt dressing (with extra for people to use as desired when they dished up!
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