Vegetable Salad with Chicken and Yogurt Sauce
An airy salad with a spicy sauce. The choice of vegetables is left to your discretion. Chicken fillet can be replaced with turkey fillet. Sour cream can be used instead of yogurt, however I recommend the yogurt version of the dressing. This amount of ingredients is calculated for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken fillet 300 g
- tomatoes 250 g
- pickled cornichons 100 g
- celery 100 g
- salad 100 g
- mustard 20 g
- plain natural yogurt 200 g
- garlic clove 2-3 clove
- greens to taste
- salt
- pepper
Instructions
Step 1 of 13
Coat the fillet with mustard. Place in foil and wrap tightly.
Step 2 of 13
Transfer to a baking pan and place in the oven. Cook at 180 degrees for 30–35 minutes. Let the cooked meat cool.
Step 3 of 13
Cut the fillet into small pieces.
Step 4 of 13
Cut the tomatoes into small pieces.
Step 5 of 13
Finely chop the cornichons.
Step 6 of 13
Finely chop the celery.
Preparing the dressing
Step 7 of 13
Chop the greens.
Step 8 of 13
Add garlic pressed through a garlic press to the yogurt.
Step 9 of 13
Mix.
Step 10 of 13
Add the chopped greens. Add salt and pepper.
Step 11 of 13
Mix.
Step 12 of 13
Combine the salad, fillet, tomatoes, cornichons, and celery. Salt lightly.
Step 13 of 13
Portion the salad onto plates and add the dressing on top.