Baked Greek Chicken on Ribbon Salad

For more great recipes visit »

President's Choice


1 tub (500 g) PC 0% MF Plain Greek Yogurt

2 tsp (10 mL) finely minced garlic

1 tsp (5 mL) finely grated lemon rind

1 tbsp (15 mL) fresh lemon juice

1 tsp (5 mL) dried oregano

4 PC Blue Menu Air Chilled Boneless Skinless Chicken Breasts, about 900 g

1 cup (250 mL) drained and rinsed PC Blue Menu No Salt Added Chickpeas

1 cup (250 mL) multi-coloured cherry tomatoes, halved

½ cup (125 mL) thinly sliced celery

¼ cup (50 mL) thinly sliced red onion

4 mini cucumbers, thinly sliced lengthwise

2 tbsp (25 mL) fresh mint leaves

2 tbsp (25 mL) fresh Italian parsley leaves

Baked Greek Chicken on Ribbon Salad

Yogurt serves as both the marinade and the salad dressing in this yummy main course salad. Yogurt and other dairy products are one of the only marinades that truly tenderize poultry and meat, possibly because the calcium activates enzymes that break down proteins, making this chicken truly tender.

Serves: 4

Prep time: 20 minutes

Marinate time: 4 hours

Cook time: 25 minutes

Difficulty Level: Intermediate

Nutritional Information

Calories: 380

Fat: 4 g (of which 1 g is saturated)

Sodium: 160 mg

Carbohydrate: 22 g

Fibre: 5 g

Protein: 64 g


In bowl, stir together yogurt, garlic and lemon rind. Transfer ¾ cup (175 mL) to small bowl; whisk in lemon juice, cover and set aside in refrigerator.

Add oregano to remaining yogurt mixture, stirring to combine. Transfer to resealable plastic bag; add chicken. Seal bag; massage to completely coat chicken with marinade. Set aside in refrigerator for 4 hours or overnight.

Preheat oven to 375˚F (190˚C). Line rimmed baking sheet with parchment paper.

Transfer chicken in marinade to prepared baking sheet; discard remaining marinade. Bake in centre of oven for 15 minutes; increase oven to broil. Cook chicken 5 to 10 minutes longer or until lightly coloured and cooked through. Transfer to dinner plates.

Meanwhile, in large bowl, gently toss together chickpeas, tomatoes, celery, onion and cucumbers. Divide salad onto plates alongside chicken; garnish with mint and parsley leaves. Drizzle reserved yogurt dressing over chicken and salad, or serve on the side in small individual bowls.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.