2020-08-13 / test@t

Chicken salad with yoghurt dressing

Dried pieces of pita bread or tortillas, smeared with avocado puree, are perfect for such a salad.

Ingredients

2 large chicken breast fillets
2 large green apples
1 small packet of stalked celery
20 quail eggs
1 box (125 g) natural thick yogurt
1 tbsp. l. sweet mustard and lemon juice
2-3 tbsp. l. olive oil ghee
salt, freshly ground black pepper
4 tbsp. l. mixture of seeds and nuts for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Hard boil the eggs, 5 minutes. Cool in cold water. Peel the eggs by pressing lightly on each egg and rolling it over the work surface. Cut the eggs in half lengthwise.

Step 2

Salt and pepper the chicken breast fillet, brush with melted butter and bake at 140 ° C for 20 minutes. Cool and cut into easy-to-eat slices.

Step 3

Peel and core the apples, cut into 1.5–2 cm cubes. Sprinkle with lemon juice. For celery, use a vegetable knife to remove tough fibers from the raised part of the stem. Cut the petioles across into thin slices.

Step 4

For dressing, combine yogurt, mustard, olive oil, salt and pepper. Toss chicken, apples, celery and eggs, top with dressing, sprinkle with nut seeds and serve.

Cooking time

30m

Servings

Catalog