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Greek chicken salad

1187

Kitchen Greek

Calorie content 88.1 kcal

Portions 5 port.

Cooking time 90 minutes

Proteins * 5.9 gr.

Fats * 6.7 g

Carbohydrates* 6 gr.

Content

This version of the salad is not traditional, but it is gaining more and more popularity among lovers of light and hearty dishes. Discover the pleasant combination of tender chicken fillet and juicy fresh vegetables dressed with olive oil sauce.

Ingredients

Cooking process

Wash the chicken fillet and remove the skin. Place the meat in a saucepan with boiling water, put the laurel and peppercorns, salt. Cook over low heat for 20 minutes until tender. Leave the meat to cool in the broth for 5 minutes, then remove it on a plate and cool completely. Cut the meat into large slices.

While the meat is cooling, prepare the rest of the salad. Remove the olives from the brine and cut in half.

Wash the cucumbers, cut off the tough skin and chop with a medium cube.

Cut the feta cheese into cubes.

Wash the tomatoes, cut out the attachment point to the stalk and cut into slices.

Peel the onion, cut into cubes.

Rinse the salad under cold water and put in a colander to dry out a little. Use your hands to tear the leaves into large pieces.

In a small, deep bowl, whisk together the butter, lemon juice, mustard and spices.

Combine vegetables and chicken in a salad bowl, add dressing, put feta on top and refrigerate for 1 hour. Serve well chilled directly out of the refrigerator. Garnish with lemon wedges or olives if desired.

Bon Appetit!

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Ingredients

Cooking process

Similar recipes

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