Curry Chicken Salad With Thyme

1. 1

   Create a marinade for the chicken breasts, by combining lemon rind, lemon juice, sliced lemons, extra virgin olive oil and salt and pepper into a large resealable bag or storage container. Add chicken breasts to the marinade and make sure they are well coated. Allow to marinate for at least 2-3 hours, rotating every hour if possible.

2. 2

   Grill chicken breasts over medium heat and set aside to cool.

3. 3

   In the meantime, you can make the sauce for your salad. Begin by removing the thyme leaves from the stem and chopping the leaves finely.

4. 4

   In a mixing bowl, add yogurt, mayonnaise, thyme, curry powder, turmeric, salt and pepper. Stir to combine, and make an evenly mixed sauce.

5. 5

   Once chicken has cooled completely, chop to desired size. 1 inch cubes work well.

6. 6

   Add the chicken to the yogurt sauce and add the red onion. Stir to combine.

7. 7

   Garnish with paprika and serve atop sandwiches, on top of baby greens, or in lettuce cups.

* Per serving · 4 servings · Values may vary.