UNC Health Talk

Make This Delectable Greek Yogurt Chicken Salad and Become Everyone’s Favorite Human

Bright and tangy, cool and protein-rich, this healthy and delicious dish occupies the magical territory between salty and sweet. You may never have had a dish that combined golden raisins, dried cranberries, and capers, but–trust us–this is worth trying.

This dish is also heroically healthy, which is why it’s featured on the menu at Kardia Café, the Mediterranean restaurant on the first floor of our brand new, state-of-the-art North Carolina Heart and Vascular Hospital.

Because this recipe is so delicious and so heart healthy, we’re giving you the version that yields three pounds of the stuff! Share the love!


Chicken breast, boneless/skinless 2 pounds
Marjoram, whole leaf dried 1/3 teaspoon
Granulated garlic 1/3 teaspoon
Paprika 1/3 teaspoon
Rosemary, fresh 1 teaspoon
Cumin, ground 2/3 teaspoon
Coriander, ground 1/8 teaspoon
Oregano, whole leaf dried 1/3 teaspoon
Cinnamon, ground 1/8 teaspoon
Kosher salt pinch
Black pepper pinch
Lemon zest 2/3 teaspoon
Lemon juice 1 teaspoon


Pat chicken dry with paper towels. Place chicken in a Ziploc bag and add the marinade ingredients. Massage the bag to distribute the marinade. Remove as much air as possible and seal the bag. Place bag in the fridge, and allow the chicken to marinate overnight. That’s right. Overnight. Now you’re beginning to understand.

OK. Next day. Preheat the oven to 325 degrees, unless you would prefer to grill this beautifully marinated chicken.*

Remove chicken from bag and place it on a baking sheet in a single layer and not overlapping.

Bake the chicken to an internal temp of 155 degrees. Remove the chicken and allow it to rest for 30 minutes uncovered. Place the chicken in the fridge to cool. While the chicken is cooling, prepare the salad dressing.


Greek yogurt, plain 1 cup
Extra virgin olive oil 1 tablespoon
Vinegar, white 3 ¼ tablespoons
Lemon juice 1 tablespoon
Honey 6 tablespoons
Kosher salt 1 ½ teaspoons
Black pepper 1/8 teaspoon
Lemon zest 1 teaspoon
Capers 2 tablespoons
Almonds, slivered and toasted 4 tablespoons
Parsley, chopped 2 tablespoons
Dried cranberries 2 tablespoons
Golden raisins 2 tablespoons


Mix all ingredients together in a bowl. Now you have the dressing.

Add the chicken and toss with the dressing to coat. Place the salad back in the fridge for 4 hours to allow the flavors to marry together.

* If you’re more into grilling, well, then prepare your grill. Preheat it on high, oil the grill grates, and grill the chicken on direct heat for 2 minutes each side. Transfer the chicken to either the raised rack or away from the charcoal. Close the lid and cook the chicken to 155 degrees.

Or you can skip all those steps and enjoy this healthy and delicious Greek yogurt chicken salad at Kardia Café, on the first floor of the North Carolina Heart and Vascular Hospital.