A light yet filling high‑protein salad bowl with roasted chicken, potatoes, fresh vegetables, and a creamy yogurt dressing. Perfect for meal prep during the week, this dish is rich in protein, moderately low in carbs, and keeps you satisfied without feeling heavy.
Wash, peel (if you like), and cut the potatoes into small cubes.
Boil until tender, then drain and let them cool slightly.
Season the chicken breasts with gyros spice mix, salt, and pepper.
Heat 1–2 tbsp olive oil in a pan and cook the chicken over medium heat until no longer pink, about 5–7 minutes per side.
Let it rest for a few minutes, then slice into strips or cubes.
Wash and chop the salad greens, tomatoes, and cucumber.
Place them in a large bowl.
In a smaller bowl, mix the yogurt with salt, pepper, paprika powder, garlic, chopped parsley, chives, and white wine vinegar.
Adjust seasoning to taste.
Add the cooled potatoes and sliced chicken to the salad.
Sprinkle with grated cheddar.
Drizzle with the yogurt dressing and toss gently to combine.
Store in the fridge and consume within 2–3 days.
This dish is not recommended for freezing, as the salad and yogurt dressing lose texture and quality.
1 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.