Salad with Chicken and Yogurt Dressing

• 1 chicken breast
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 sun-dried tomatoes
• 1 tsp honey
• 1 vegetable stock cube
• A little oregano
• A little thyme

For the Salad:

• Mixed green salads (lettuce, iceberg, arugula)
• 1 cucumber
• 1 carrot
• 1 red bell pepper
• A few mint leaves
• Some pumpkin seeds
• Some sesame seeds

For the Dressing:

• 4 tbsp strained yogurt
• 4 tbsp olive oil
• Lemon juice
• 3 tbsp balsamic vinegar with honey

Instructions:

1. Place the chicken fillet on the work surface, cut it into two or three pieces, and pound it with your fist to flatten.
2. In a mixer, blend the olive oil, sun-dried tomatoes, vinegar, honey, stock cube, oregano, and thyme until it forms a creamy marinade.
3. Place the chicken fillet in a heatproof dish and pour the marinade over it.
4. Let it marinate for 4 hours to overnight. The longer it marinates, the more flavorful it will be.
5. Grill the chicken on a barbecue grill for 4 minutes on each side, on a grill pan for 10 minutes, or in a preheated oven at 180°C (350°F) for 25 minutes.
6. Wash and dry the salad vegetables thoroughly, then chop and mix them.
7. In a bowl, combine the ingredients for the dressing and mix well.
8. Pour the dressing over the salad and chicken before serving.

Enjoy!

Source: Argiro Barbarigou