Chicken Salad With Lemon-Yogurt Dressing

SERVES: 4
PREP TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
CALORIES PER SERVING: 444
CARBS PER SERVING: 8
FAT PER SERVING: 24
PROTEIN PER SERVING: 41

INGREDIENTS

  • 1/2 t dried tarragon
  • 2t grated lemon zest, plus 1T fresh lemon juice
  • 4 bone-in, skin-on chicken breast halves (12-14oz each)
  • 1/3C plain yogurt
  • 1T plus 2t olive oil
  • 3 plum tomatoes, chopped
  • 4 scallions, trimmed and thinly sliced
  • 6oz mesclun, rinsed (about 6 cups)

Preheat oven to 425F.
Note: If you’re planning this meal for the next day, pull your chicken to thaw and salt with Kosher Salt. This allows the salt to help build more flavor within the chicken while you’re asleep.

Rub tarragon, 1t zest, 3/4t salt under the skin of the chicken. Place chicken on a sheet pan; roast until cooked through or internal reaches 165F. Remove from oven, allow to cool.

In a large bowl, whisk together yogurt, 2t oil, remaining 1t zest, and 1t lemon juice. Season with salt.

When chicken is cool enough to handle, removed and discard skin and bones; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions, toss to combine.

In a separate bowl, whisk together remaining 2t lemon juice and 1t oil. Add mesclun; toss to coat. Divide among 4 plates and top with chicken mixture. Garnish with Maldon Salt for additional taste.

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