Low-calorie salad with chicken breast and quail eggs

2 servings

30 minutes

This low-calorie salad combines the tenderness of chicken breast, the freshness of cucumbers, and the rich flavor of quail eggs. Its roots lie in the pursuit of healthy eating, where lightness and nutrition go hand in hand. The salad is enhanced by a refined sauce made from matsuni and sour cream, complemented by aromatic tarragon and garlic. The dish not only pleases the eye with its impressive layered presentation but also awakens taste buds with a delicate balance of freshness and mild spiciness. This salad is perfect for a light dinner or an exquisite appetizer, allowing enjoyment of flavor harmony without compromising one's figure.

Energy value per serving

• Calories: 174.6
• Proteins: 20.7g
• Fats: 7.4g
• Carbohydrates: 6.3g

Ingredients

• Chicken breast: 0.5 pc
• Cucumbers: 2 pc
• Sour cream 10%: 1 tbsp
• Quail egg: 6 pc
• Matsoni: 60 ml
• Garlic: 1 clove
• Tarragon leaves: 1 bunch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the steamed (or boiled, if desired) chicken breast into large pieces.

   Required ingredients:

   • Chicken breast: 0.5 piece

2. Peel fresh cucumbers and cut them into strips.

   Required ingredients:

   • Cucumbers: 2 pieces

3. We cut the eggs in half.

   Required ingredients:

   • Quail egg: 6 pieces

4. We make a dressing for the salad: mix sour cream and matsoni, add finely chopped garlic and tarragon, salt, and pepper to taste.

   Required ingredients:

   • Sour cream 10%: 1 tablespoon
   • Matsoni: 60 ml
   • Garlic: 1 clove
   • Tarragon leaves: 1 bunch
   • Salt:  to taste
   • Ground black pepper:  to taste

5. We layer everything using a salad mold and generously pour sauce over it.

   Required ingredients:

   • Sour cream 10%: 1 tablespoon
   • Matsoni: 60 ml