Chicken fillet salad with vegetables and yoghurt dressing


Light salad with aromatic dressing.
You can use any vegetables to taste.
You can use turkey fillet instead of chicken.
You can use sour cream instead of yogurt, but I strongly advise you to try making a yogurt-based dressing..
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

  • 300 g chicken fillet
  • 250 g tomatoes
  • 100 g pickled gherkins
  • 100 g celery (stalks)
  • 100 g salad (I have a mixture)
  • 20 g mustard (paste)

refueling:

  • 200 g natural yoghurt without additives
  • 2-3 cloves of garlic
  • greens to taste
  • salt
  • pepper

Preparation

Coat fillet with mustard.
Put in foil.
Wrap up.

Place in a baking dish.
Put in the oven.
Bake at 180 degrees for 30-35 minutes.
Cool the finished fillet.

Fillet cut into small pieces.

Cut the tomatoes into small pieces.

Finely chop the gherkins.

Finely chop celery.

Cooking gas station.
Finely chop the greens.

Add garlic squeezed through a garlic press to the yogurt.

Mix.

Add greens.
Salt, pepper.

Mix.

Mix lettuce, fillets, tomatoes, gherkins, celery.
Salt a little.

Put the salad on the plates.
Put the dressing on the salad.

Enjoy your meal!

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