Ingredients
For the Chicken Nuggets
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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1 tsp balsamic vinegar
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1 garlic clove, minced
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1 tsp dried rosemary (or fresh if you have it)
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Salt and pepper, to taste
For the Cucumber-Carrot Salad
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1 large cucumber, peeled, seeds removed
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3 large carrots, peeled
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1 tbsp olive oil
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1 tbsp balsamic vinegar
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1 tsp honey
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Salt and pepper, to taste
For the Yogurt Dressing
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½ cup plain Greek yogurt
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1 tbsp lemon juice
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1 tsp honey
Optional Garnishes
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Fresh mint, chopped
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Shaved sharp cheese
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Seed crackers, for serving
Instructions
Step 1: Prepare the Salad
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Use a vegetable peeler to shave cucumber and carrots into ribbons.
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Place ribbons in a bowl.
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Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
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Toss dressing with veggies. Chill in the fridge while cooking chicken.
Step 2: Pound and Season Chicken
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Place chicken between plastic wrap. Pound flat with the smooth side of a meat mallet.
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Lightly score the surface with a knife.
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Rub with olive oil, balsamic vinegar, minced garlic, rosemary, salt, and pepper.
Step 3: Cook Chicken
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Heat a large skillet over high heat with a drizzle of olive oil.
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Add chicken, seasoned side down. Sear for 2–3 minutes.
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Flip, add diced tomatoes and peppers if desired, cook another 2 minutes.
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Transfer skillet to a preheated 350°F oven for 10 minutes or until cooked through.
Step 4: Make Dressing
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In a small bowl, mix yogurt, lemon juice, and honey.
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Adjust sweetness or tanginess as needed.
Step 5: Slice and Plate
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Remove chicken from oven; let rest 5 minutes.
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Slice into bite-sized nuggets.
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Plate chicken over chilled salad.
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Drizzle with yogurt dressing.
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Sprinkle mint and shaved cheese, if using.
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Serve with seed crackers.
Notes
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Scraping cucumber seeds keeps salad crisp, not soggy.
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Flattened chicken cooks faster and more evenly.
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Salad can be prepped up to 1 day ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Modern American