Chicken salad with cucumber and corn
4 servings
30 minutes
Chicken salad with cucumber and corn is a harmony of freshness and richness. This light and nutritious salad, popular in Chinese cuisine, combines the tenderness of chicken fillet, the crunchy texture of cucumber, and the juiciness of corn. The yogurt dressing with onion and dill adds a gentle flavor with a slight tanginess. Initially, such a salad may have emerged as a convenient way to use simple and accessible ingredients, but its balanced taste has made it a favorite in many families. It is perfect as a standalone dish or as a side to main courses. This salad is a true celebration of freshness and lightness that can be served for lunch or dinner, enjoying every bite.
1
Preparing the dressing. Finely chop the onion and dill. Place in a bowl, add yogurt, salt to taste, and mix. Set aside.
- Sweet red onion: 1 piece
- Dill: 1 bunch
- Plain (natural) yoghurt: 6 tablespoons
- Salt: to taste
2
Cut each chicken fillet in half lengthwise to make thin cutlets. Season with salt and pepper to taste. Heat a non-stick skillet with a drop of oil over medium heat.
- Chicken breast fillet: 500 g
- Ground black pepper: to taste
- Salt: to taste
3
Place the fillet and fry for 2-3 minutes on each side. Remove from the pan and set aside.
- Chicken breast fillet: 500 g
4
Cut the cucumber in half lengthwise, then slice it into thin pieces. Also slice the celery into thin pieces.
- Cucumbers: 1 piece
- Celery stalk: 1 piece
5
Cut the cooled chicken fillet into small pieces.
- Chicken breast fillet: 500 g
6
Place lettuce leaves on a plate. Mix chicken, corn, cucumber, and celery, season to taste with salt and place on the salad. Drizzle with dressing and serve.
- Chicken breast fillet: 500 g
- Canned sweetcorn: 150 g
- Cucumbers: 1 piece
- Celery stalk: 1 piece
- Salt: to taste
- Green salad leaves: to taste
