Crunchy chicken salad

📝 Ingredients

• 120 g chicken breast
• 80 g mesclun or romaine lettuce
• ½ cucumber, cut into half-moons
• 1 carrot, cut into fine julienne or grated
• 1 handful of radishes, sliced
• 100 g 0% fat Greek yogurt
• 1 lemon (juice + zest)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• 1 tbsp olive oil
• Salt, pepper, fresh chives or dill
• A few walnuts or flaked almonds (optional, for crunch)

🍴 Utensils

• Grill pan or regular frying pan
• Large bowl
• Small bowl for the dressing
• Mandoline slicer (optional)

📖 Steps

1. Marinate the chicken for at least 10 min in olive oil, lemon juice, garlic powder, salt and pepper. Longer is better — even 30 min makes a real difference.
2. Cook the chicken in a grill pan or very hot frying pan, 4–5 min per side. The goal: grill marks, a lightly caramelized surface and a still-juicy center. Let rest 3 min before slicing.
3. Make the dressing in the small bowl: Greek yogurt, lemon zest and juice, mustard, garlic powder. Whisk vigorously. Season with salt and pepper and adjust the acidity to taste.
4. Prep the vegetables: pat the lettuce dry, julienne the carrot, and slice the cucumber and radishes into thin, even rounds.
5. Assemble in the large bowl starting with the lettuce, then arrange the vegetables in colorful sections — presentation matters for appetite. Slice the chicken on the bias and lay it on top.
6. Pour on the dressing just before serving to keep everything crunchy. Sprinkle with chopped chives and nuts if using.