Chicken Salad with Matsoni
6 servings
20 minutes
Recipes from the book by Anna Shpak "Eat Tasty. Live Long. Be Happy!". "I call this salad "the killer of Caesar". It is light, juicy, fresh and not at all caloric, unlike its Italian counterpart. I found the prototype of this recipe in the first restaurant where I worked. The restaurant was Georgian, and, as is known, this Caucasian cuisine does not differ in the variety of salads. So I had to come up with my own, with a sauce based on Georgian yogurt matsoni.
1
Boil the chicken breast, cool it down, and shred it into small fibers by hand.
- Chicken breast: 500 g
2
Finely chop the Chinese cabbage, slice the cucumbers, and cut the celery into thin slices. Mince the dill, parsley, cilantro, and a couple of tarragon sprigs (only the leaves).
- Napa cabbage: 8 pieces
- Cucumbers: 200 g
- Celery: 2 stems
- Dill: 12 g
- Parsley: 12 g
- Cilantro: 12 g
- Tarragon (estragon): 12 g
3
Mix the chopped vegetables and chicken in a deep salad bowl, add salt, pepper, matsoni, oil and mix everything again.
- Matsoni (yoghurt): 80 ml
- Sunflower oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
4
You can decorate with tarragon leaves or any other greens.
- Tarragon (estragon): 12 g
