Chicken salad with yoghurt
Instructions
Slice the peeled cucumber; dice the tomato stripped of seeds.
Place both in a colander with a little salt.
In boiling broth to cook the chicken for 40 minutes; leave it to drain, cut it into cubes and let it cool.
In a bowl mix the yoghurt mustard, chopped chives, salt.
In a salad bowl slice fennel; Add chicken, cucumber, tomato, yoghurt sauce.
Stir and serve.
Ingredients and dosing for 4 persons
- 1 chicken breasts 400 g
- 125 g of yoghurt
- 100 cl of vegetable broth
- 2 tomatoes
- 1 cucumber
- 1 faggot
- Chives
- 1 teaspoon of mustard
- Salt