Warm Chicken Salad Over Arugula with Creamy Dill Dressing
This entree salad is warm and full of nutritious ingredients that will keep you on your healthy eating diet.
Servings: 4 people
Calories: 167kcal
Ingredients
- 1 tablespoon olive oil
- 8 to 12 ounces boneless and skinless chicken breasts cut into 1 inch cubes
- 1 cup asparagus fresh, cut into 1 inch pieces
- 1/2 cup grape tomatoes cut in half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Greek yogurt
- 1 teaspoon dry dill
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon whole-grain mustard
- 4 cups baby arugula
Instructions
- In a large skillet on medium-high heat, heat the olive oil. Once hot, add the chicken and cook for about 5 minutes or until the chicken is about half cooked. Add the asparagus and tomatoes. Season with salt and pepper and increase to high heat. Cook until chicken is cooked through and tomatoes are blistered, about 5 more minutes.
- Meanwhile, combine the yogurt, dill, lemon juice, vinegar, and both mustards. Mix well and set aside.
- Divide arugula into serving bowls. Add about 3 tablespoons of the yogurt dressing to the warm chick and mix well to coat the chicken in the dressing. Spoon over the arugula. Drizzle with additional dressing if desired.
Nutrition
Calories: 167kcal | Carbohydrates: 5g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 254mg | Fiber: 1g | Sugar: 3g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4