Name: Chicken Salad with Yogurt Dressing
Ingredients: 1 lb chicken breast or thighs, diced; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp cumin; ½ tsp salt; ¼ tsp black pepper; Juice of ½ lime

Description

Chicken Salad with Yogurt Dressing is a light, refreshing, and protein-packed dish that’s perfect for a quick lunch or a healthy dinner. By replacing mayonnaise with Greek yogurt, this recipe offers a creamy texture without the extra calories, while fresh vegetables and herbs enhance the flavor.

Ingredients

Scale

1 lb chicken breast or thighs, diced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
Juice of ½ lime

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Instructions

Marinate the Beef:
- In a bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar.
- Mix well and let it marinate for at least 15 minutes to absorb the flavors.
Prepare the Sauce:
- In a separate bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry.
- In another small bowl, combine 1 tablespoon of soy sauce with 1 tablespoon of oyster sauce and set aside.
Stir-Fry:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated beef in a single layer and cook without stirring for about 2 minutes to sear.
- Stir the beef and cook for another 2-3 minutes until it’s nearly cooked through.
- Add the sliced onions, minced garlic, and grated ginger to the skillet.
- Continue to stir-fry for another 3-4 minutes until the onions are tender and translucent.
Thicken the Sauce:
- Pour the prepared sauce mixture over the beef and onions.
- Stir well to coat everything evenly.
- If you prefer a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until the sauce reaches your desired consistency.
Serve:

Notes

Oil Temperature: Maintaining the oil at the correct temperature is crucial for achieving a crispy texture without making the fish greasy.
Fish Selection: Choosing mild, flaky white fish like cod, pollock, or haddock is recommended, as these varieties have a light texture and neutral flavor, allowing the crispy batter to shine.
Batter Consistency: The batter should be slightly foamy after mixing. If it’s too thick, add a bit more cold water; if too thin, add a touch more flour.