Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing

Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing
  • 5 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 8 oz
    (225 g)

    boneless, skinless chicken breasts

  • 10 cups
    (2 1/2 L)

    mixed salad greens or Romaine lettuce

  • 8 oz
    (225 g)

    canadian gouda, cut into matchsticks

  • 2 cups
    (500 mL)

    cherry tomato halves

  • 1 1/4 cups
    (310 mL)

    thinly sliced English cucumber

  • 1/2 cup
    (125 mL)

    carrots cut into matchsticks

  • Salt and pepper to taste

  • Dressing:

  • 1 cup
    (250 mL)

    plain yogurt

  • 1/4 cup
    (60 mL)

    table (10%) cream

  • 2 Tbsp.
    (30 mL)

    smooth mango chutney (or to taste)

  • 2 Tbsp.
    (30 mL)

    finely chopped green onions

  • 1 tsp.
    (5 mL)

    curry powder (or to taste)


In a medium-sized bowl, combine dressing ingredients and stir until well mixed. Set aside 2 Tbsp. (30 mL) of curried yogurt dressing and set remainder aside.

Brush chicken with the 2 Tbsp. (30 mL) curried yogurt dressing and place on preheated barbecue grill. Cook over medium heat with lid closed for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.

In a large salad bowl, combine chicken, salad greens, cheese, tomatoes, cucumber and carrots. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007