Salad with chicken, cucumber and sweet yogurt dressing
2 servings
35 minutes
This refreshing salad with chicken, cucumber, and a sweet yogurt-based dressing is a harmonious blend of lightness and rich flavor. Baked chicken fillet infused with the aromas of lemon, peppers, and olive oil adds tenderness and depth to the dish. Crunchy cucumber and peppery arugula create a fresh balance, while the Greek yogurt dressing with herbs, ginger, soy sauce, and maple syrup adds refined sweetness. This salad embodies European cuisine where sophistication meets simplicity. It is perfect for a light dinner or as a festive treat, highlighting the delicacy of flavors and the benefits of natural ingredients. Enjoy this dish as you uncover its layered nuances and refreshing flavor combinations!
1
Wash the chicken fillet, dry it with a towel. Rub with salt, pepper mix, and olive oil, drizzle with lemon juice, and place in a preheated oven at 180 degrees for 25-30 minutes. Slice the cooked chicken into thin pieces.
- Chicken breast fillet: 200 g
- Olive oil: 1 tablespoon
- Mixed peppercorns (four peppers): 1 teaspoon
- Lemon juice: 1 tablespoon
- Sea salt: 1 teaspoon
2
Wash the arugula and dry it with a towel, then place it in a salad bowl. Add chicken and thinly sliced cucumber.
- Rocket (arugula): 150 g
- Chicken breast fillet: 200 g
- Cucumbers: 1 piece
3
Put yogurt, greens, and ginger in a blender and blend. Add soy sauce, maple syrup, and dress the salad.
- Greek yoghurt: 100 g
- Fresh cilantro (coriander): 20 g
- Grated ginger: 1 teaspoon
- Soy sauce: 2 tablespoons
- Maple syrup: 2 tablespoons
- Dill: 20 g
- Fresh mint: 20 g
