Moroccan spiced Greek Yogurt Chicken Salad
15 mins
4 SERVINGS
INGREDIENTS
- 2 pack Lemony Greek Yoghurt Grilled Chicken Breast (4pcs)
- ½ cup whole milk greek yogurt (or nonfat)
- 1 tsp dijon mustard
- ½ tsp ground turmeric
- ½ tsp cinnamon
- ½ tsp cumin
- 1/4 tsp salt, plus more to taste
- 1/8 tsp cayenne pepper (optional if you like it spicy)
- Freshly ground black pepper
- ½ cup dried cranberries
- ⅓ cup diced green onion
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
- ⅓ cup toasted sliced almonds
- Butterhead lettuce
METHOD
- Airfry chicken breasts straight from freezer, at 200°C for 13-15 mins.
- While the chicken breasts are airfrying, in a large bowl, add yogurt, dijon mustard, turmeric, cinnamon, cumin, cayenne pepper, salt and pepper. Mix until smooth.
- Set mixture aside while waiting for the chicken breasts to be ready.
- When chicken breasts are ready, dice them into cubes. Then, add into the large bowl of mixture, with dried cranberries, green onions, cilantro, parsley, and sliced almonds. Mix well.
- Taste and adjust seasonings, adding more salt and pepper, if necessary. Serve as is, or in lettuce cups or in a bun!
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