Chicken salad with yoghurt dressing

Name: Chicken salad with yoghurt dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 250 g Skimmed milk yoghurt; 2 TABLESPOONS light salad cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g Chicken filet; 1 TABLESPOON Oil; 1 collar Spring onions; 1 collar Radishes; 200 g Mushrooms; 1/2 Rocket salad; 7-10 Tbsp some chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
250 g Skimmed milk yoghurt
2 TABLESPOONS light salad cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g Chicken filet
1 TABLESPOON Oil
1 collar Spring onions
1 collar Radishes
200 g Mushrooms
1/2 Rocket salad
7-10 Tbsp some chives

Directions

1
Drain the apricots and collect the juice. Mix yoghurt, salad cream, 3-4 tbsp apricot juice and 1 tbsp lemon juice until smooth. Season to taste with salt and pepper
2
Wash the meat, pat dry and cut into strips. Fry in hot oil in a coated pan for about 3 minutes. Season with salt and pepper. Let it cool down
3
Cut the apricots into slices. Clean and wash spring onions, radishes and mushrooms. Cut spring onions into rings, radishes and mushrooms into slices. Sprinkle mushrooms with 1 tbsp. lemon juice
4
Clean, wash and drain the salad. Put a few leaves aside for serving, cut the rest into strips. Mix the prepared salad ingredients and sauce, if necessary let it stand for a while. Arrange on salad leaves and garnish with chives if necessary