Equipment
Ingredients
marinated chicken
- 500 g boneless skinless chicken breast, trimmed of fat, sliced horizontally into even cutlets
- 20 ml extra-virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 garlic, minced
- 2 g dried oregano
- 3 g fine sea salt
- 1 g black pepper, freshly ground
creamy skyr dressing
- 200 g plain skyr, chilled, unflavored
- 20 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 15 ml extra-virgin olive oil
- 3 g fine sea salt
- 1 g black pepper, freshly ground
salad base and herbs
- 150 g english cucumber, halved lengthwise, seeded, diced into 1 cm pieces
- 120 g celery, washed, sliced into 5 mm crescents
- 80 g radish, trimmed, washed, sliced into 2 mm rounds
- 50 g red onion, finely diced
- 10 g fresh dill, washed, coarse stems removed, finely chopped
- 10 g fresh chives, washed, finely minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 289 kcal
- Protein
- 35 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Zinc
- 1.1 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sliced chicken breast in a small mixing bowl. Add 20 ml olive oil, 15 ml lemon juice, minced garlic, dried oregano, 3 g fine sea salt, and 1 g black pepper. Turn to coat thoroughly.
Cover the marinating chicken and allow it to rest in the refrigerator to absorb flavors.
In a large mixing bowl, combine 200 g plain skyr, 20 ml lemon juice, 15 g dijon mustard, 15 ml olive oil, 3 g fine sea salt, and 1 g black pepper. Whisk until smooth and glossy.
Add the diced cucumber, sliced celery, sliced radishes, diced red onion, chopped dill, and minced chives into the bowl with the dressing, leaving them unmixed on top for now.
Place the cast-iron skillet over medium-high heat until hot.
Lay the marinated chicken cutlets into the hot skillet using tongs. Cook for 3 to 4 minutes per side until deeply browned and the internal temperature reaches 74°C (165°F) on an instant-read digital thermometer.
Transfer the cooked chicken onto a clean cutting board and let rest until fully cooled to room temperature.
Dice the cooled chicken into neat 1.5 cm bite-sized cubes using a chef's knife.
Add the diced chicken to the large mixing bowl containing the vegetables and dressing. Use a silicone spatula to fold the ingredients together until evenly coated.
Cover the salad and chill for 10 minutes before serving, or portion directly onto plates and serve immediately.
Chef's Notes
- Skyr provides the thick body and lactic tang traditionally provided by mayonnaise, offering high protein density without greasiness.
- Slicing chicken breasts horizontally into cutlets guarantees rapid, even cooking without overcooking the narrow tenderloin tips.
- If raw red onion flavor is too sharp, soak the diced onion in ice water for 5 minutes and drain thoroughly before folding into the salad.
- Always allow cooked poultry to cool to room temperature before combining with yogurt or skyr to prevent the cultured dairy emulsion from breaking.
Storage
Refrigerator: 3 days — Store in an airtight container at or below 4°C (40°F). Stir gently before serving.
Reheating: Serve chilled or at cool room temperature. If reheating leftover plain cooked chicken prior to assembly, reheat to an internal temperature of 74°C (165°F).
Troubleshooting
Dressing becomes thin and watery after resting in the refrigerator
Cause: The cucumber and radishes released natural moisture due to salt exposure
Fix: Fold in an additional 30 g of cold plain skyr to restore the rich, thick texture
Prevention: Ensure cucumber centers are thoroughly scraped out before dicing and pat vegetable surfaces dry with paper towels
Chicken turns out dry or stringy
Cause: Chicken cutlets were cooked past 74°C (165°F)
Fix: Cannot be fixed completely, but chopping the chicken into smaller 1 cm dice allows the creamy dressing to coat more surface area and restore perceived juiciness
Prevention: Check the core temperature with an instant-read thermometer starting at 3 minutes per side
Cultural Context
Skyr is an ancient cultured dairy product cultivated in Iceland for over a thousand years, celebrated for its dense texture and nutrient density. This dish integrates Nordic skyr tradition into modern garden salad fare, pairing cool dairy and garden dill with vibrant Mediterranean seared chicken.
