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Photo of Daphne Oz's Picnic Chicken Salad by WW

Daphne Oz's Picnic Chicken Salad

7
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
30 min
Serves
2
Difficulty
Moderate
This recipe makes more dressing than you'll need, so be sure to save the leftover for later in the week.

Ingredients

Uncooked skinless boneless chicken breast

2 breast(s), pounded to 1/2-inch thickness

Olive oil

2 tsp, divided

Ground oregano

1 tsp, plus more for seasoning the dressing

Garlic salt

½ tsp, plus more for seasoning the dressing

Paprika

½ tsp

Onion powder

½ tsp

Sea salt

½ tsp, plus more for seasoning the dressing

Fresh lemon juice

1 Tbsp, (from 1/2 lemon)

Romaine lettuce

3 heart(s), halved lengthwise or chopped

Garlic

2 clove(s), smashed

Plain low fat Greek yogurt

1 cup(s)

Mayonnaise

1 Tbsp

Dijon mustard

2 tsp, or yellow mustard

Maple syrup

2 tsp

Red wine vinegar

2 Tbsp, or juice of 1 lemon

Shallot

½ medium, minced

Unsweetened dill pickle

2 spear(s), minced

Black pepper

⅛ tsp

Fresh garlic scapes

8 medium, or 1 bunch, chopped

Corn on the cob

2 ear(s), medium, lightly charred

Instructions

  1. Combine the chicken, oregano, garlic salt, paprika, onion powder, sea salt, and 1 tsp olive oil. Let marinate for 20 to 30 minutes. Just before cooking, squeeze the juice of the 1/2 lemon over chicken.
  2. Meanwhile, whisk together the yogurt, mayonnaise, mustard, maple syrup, vinegar, shallot, pickle, and pepper until well combined. Season with additional oregano, salt, garlic salt, and black pepper to taste.
  3. In a large skillet, cook the garlic scapes in 1 tsp of olive oil over medium-high heat for 8 to 10 minutes, until golden brown and crisp in spots, stirring often. Cut the corn kernels off the cob and add to garlic scapes.
  4. Grill the chicken on medium on 1 side for 3 to 4 minutes, until grill marks appear and chicken releases from grill grate easily. Flip chicken and cook another 2 to 4 minutes, until cooked through and thermometer inserted into center reads 160ºF. Cool slightly, then chop.
  5. Arrange the romaine on a platter. Top with chicken. Drizzle with some of the dressing, then spoon the corn mixture on top.

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