Chicken and Lemon Salad
4 servings
20 minutes
Chicken and lemon salad is a light and refreshing dish of European cuisine that perfectly combines the tenderness of chicken fillet with the bright acidity of lemon. It likely originated from a love for fresh, aromatic ingredients that highlight the natural flavor of the meat. In this salad, a yogurt-mayonnaise sauce with lemon juice and zest adds zestiness, while coriander, ginger, and cayenne pepper contribute warmth and depth of flavor. Crunchy vegetables—carrots, sweet peppers, green onions, and cherry tomatoes—add texture variety. This salad is ideal as a standalone dish or as a light addition to the main menu. It can be served chilled, making it an excellent choice for a summer lunch or picnic.
1
Boil the chicken fillet and let it cool.
- Chicken breast fillet: 500 g
2
At this time, mix yogurt, mayonnaise, lemon juice, lemon zest, coriander, salt, black and cayenne pepper in a salad bowl.
- Plain (natural) yoghurt: 0.3 glass
- Mayonnaise: 2 tablespoons
- Lemon juice: 0.3 glass
- Lemon zest: 2 teaspoons
- Ground coriander: 1.5 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Cayenne pepper: 0.3 teaspoon
3
Chop the ginger and parsley. Add the mixture to the salad bowl.
- Fresh ginger: 1 teaspoon
- Chopped parsley: 0.3 glass
4
Chop the onion and carrot. Add them to the salad bowl.
- Carrot: 1 piece
- Spring onion: 1 piece
5
Cut the sweet pepper into thin strips. Halve the cherry tomatoes. Place the pepper and tomatoes in a salad bowl.
- Green sweet pepper: 1 piece
- Cherry tomatoes: 500 g
6
Once the chicken cools down, tear it into small pieces and add it to the vegetables in the bowl. Mix everything.
- Chicken breast fillet: 500 g
