I did not make this, but I had it at my work cafeteria for lunch today. (The cafeteria makes Cooking Light recipes.) Overall, everything was kind of bland. The beet salad was beautiful but not very flavorful. The cafeteria served the chicken and beets with fruited Israeli couscous, which was the best part of the meal. I probably won't bother making this recipe at home.
Yogurt-Marinated Chicken with Beet Salad
Comments and Reviews 1-3 of 3
bellymama Posted: 02/01/11
dschid Posted: 01/05/11
I made the chicken as written with no substitutions. I marinated it for five hours. It was so dry and flavorless I threw out the leftovers. Not even suitable for a salad. Considering all of the ingredients involved, I would not bother to make again.
NancyE1 Posted: 03/04/11
I made the Yogurt-Marinated Chicken using both chicken tenders and the boneless chicken thighs. My son-in-law made his own version of the Beet Salad. I used Fage Greek Yogurt and used lemon juice instead of tamarind paste.