CHICKEN SALAD WITH YOGURT HERB SAUCE » CHICKEN SALAD WITH YOGURT HERB SAUCE (4 persons) Print recipe Back to recipes |
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Ingredients |
| Salad: 1 jar Larco chicken fillet in broth 1 head of lettuce 50 g field lettuce 50 g rucola 12 pieces mini tomatoes 1 fennel 1 avocado Dressing: 1 shallot minced 0.5 dl Larco chicken broth (fluid from the jar) 0.5 dl walnut oil 0.1 dl balsamic vinegar 0.5 tsp mustard Yogurt – herb sauce: 3 dl Bulgarian yogurt 1 twig basil 1 twig tarragon 10 tubes chives Pepper and salt |
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| Preparation | |
| 1. Put all ingredients ready. 2. Pick the head of lettuce and rucola into small pieces. Remove the root stump of the field lettuce and wash the lettuce in plentiful water. Dry the lettuce in the salad spinner. 3. Cut the tomatoes into quarters. Put the fennel upright and cut in half. Put the sliced fennel on the cutting edge and cut into very thin slices. Clean the avocado and cut it into small cubes. 4. Add all ingredients for the dressing in a pan and bring to the boil. Let the dressing cool of and season with pepper and salt. 5. Let the Bulgarian yoghurt, on kitchen roll, in a sieve drain for one and a half hour. Pick the leaves of the herbs and mince together with the chives. Stir all herbs through the yogurt and season with salt and pepper. 6: Empty the rest of the jar Larco chicken fillet in broth in a pan and heat it up (not boil!). 7. Tear the chicken fillet and divide over the plates. Dress the salad with the dressing and put a nice little pile in the middle of the plate. Divide the tomatoes, fennel and avocado over the salad. Divide the rest of the chicken fillet on the salad and put with two tea spoons little piles of yogurt on top. Season with some pepper to your taste. Ps. Also other kinds of lettuce can be used (young spinach, lollo rosso, oak leaf lettuce, etc.). In the yogurt can also be used other herbs (mint, dill, sorrel, herbs from own garden, etc.). |
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