Chicken Salad with a Yogurt Dressing

Chicken Salad with a Lemon Yogurt Tahini  Dressing

Salads are my go-to when I have no inspiration. They are so easy to play around with and you can create so many different versions with different ingredients. Today I went for a simple chicken salad but since we were both hungry I added roasted baby potatoes to make it more filling. The combination was lovely with the extremely simple lemon dressing. I hope that you will like it as well!

I wanted to add boiled eggs to the salad, but I completely forgot about them when taking the pictures… oops!

This recipe serves 2.


80g lettuce mix of your choice

200g baby potatoes, washed and halved

2 chicken breasts

1 avocado, sliced

6 cherry tomatoes (keep them on the vine if possible for the presentation)

2 eggs

4 tablespoons olive oil

Cajun spice



For the dressing:

1/3 cup plain yogurt

2 tablespoon mayonnaise

1 tablespoon tahini

Juice of ½ lemon

Salt, to taste

White Pepper, to taste


For the dressing whisk all the ingredients together in a small bowl and keep covered in the fridge until ready to use.

Preheat the oven to 200C. Add the potatoes to an oven proof tray, drizzle 1 tablespoon of olive oil and season with salt and pepper. Mix until all the potatoes are coated and roast them in the oven for 40-50 minutes.

In another oven proof dish add the tomatoes; add 1 tablespoon of olive oil and season with salt and pepper. Put them in the oven with the potatoes (if your oven is big enough) and roast for 30 minutes.

Boil some water in small pot; there should be enough water to cover the two eggs. Carefully add the 2 eggs and cook for 6 minutes. Transfer the eggs to cold water to cool off. Peel and cut the eggs in half.

Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Season the chicken breasts with Cajun spice, salt and pepper. Cook the chicken for 18-20 minutes and let it rest for5 minutes before slicing.

To assemble, mix the salad and potatoes with some of the dressing in a bowl and divide among two plates. Top with the chicken slices, avocado, tomatoes and eggs and serve with some extra dressing on the side. Enjoy!


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