Ingredients:

2 boneless, skinless chicken breasts

¾ teaspoon salt *⅓ teaspoon ground ginger

1 teaspoon sweet paprika

¾ teaspoon granulated garlic

½ teaspoon black pepper

2 tablespoons vegetable oil

½ head iceberg lettuce, chopped

1 red bell pepper, diced

2 cucumbers, diced

1 (125 gram) mozzarella ball, diced

280 grams canned corn, drained

3 tablespoons plain yogurt

1 tablespoon mayonnaise

1 tablespoon ketchup

Instructions:

Poach or grill the chicken breasts until cooked through.

Let cool slightly, then shred or chop into bite-sized pieces.

In a large bowl, combine the shredded chicken, salt, ginger, paprika, garlic powder, and black pepper.

In a separate bowl, whisk together the yogurt, mayonnaise, and ketchup.

Pour the dressing over the chicken mixture and toss to coat.

Stir in the chopped iceberg lettuce, diced red pepper, diced cucumbers, diced mozzarella cheese, and drained canned corn.

Toss to combine and serve immediately.

Tips:

You can use any type of yogurt you like in this recipe.

For a tangier dressing, use Greek yogurt.

If you don’t have ketchup, you can substitute another tablespoon of mayonnaise or yogurt.

This salad can be served on its own or over a bed of greens.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy salad!