Chicken salad with almonds

Name: Chicken salad with almonds
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 800 g Chicken filets; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar (approx. 150 g) Spring onions; 100 g Almond kernels (with skin); 1⁄2 Federation flat leaf parsley; 350 g Greek cream yoghurt; 150 g Fresh cream; 7-10 Tbsp Juice of 1 lemon; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Regardless of whether the salad makes its way onto the plate as a spread or solo, it is always a real stroke of luck!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

800 g Chicken filets
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar (approx. 150 g) Spring onions
100 g Almond kernels (with skin)
1⁄2 Federation flat leaf parsley
350 g Greek cream yoghurt
150 g Fresh cream
7-10 Tbsp Juice of 1 lemon
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the meat and pat dry. Heat oil in a large pan. Brown the meat on each side for about 3 minutes.
2
Season with salt and pepper and place them side by side on the tray. Bake in a hot oven for about 20 minutes.
3
In the meantime clean and wash the spring onions and cut them into fine rings. Roughly chop the almonds. Wash parsley and shake dry. Pluck off leaves and chop finely.
4
For the sauce, mix yoghurt, crème fraîche and lemon juice. Season the sauce with salt, pepper and sugar. Take the meat out of the oven and let it cool down.
5
Roughly pluck the meat. Stir into the sauce. Mix 1 tablespoon each of spring onions, almonds and parsley for sprinkling and set aside. Mix the rest with the chicken. Season to taste with salt, pepper and sugar and sprinkle with the almond and spring onion mixture.
6
Parmesan rolls taste good with it.