Chicken salad with yoghurt dressing

Name: Chicken salad with yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken filets (90 g each); 1-2 TABLESPOONS Oil; 1 can(s) (425 ml) Apricots; 1 collar Spring onions; 2 (approx. 300 g) Romaine lettuce (Mini Romana); 200 g Mushrooms; 1 collar Radishes; 150 g Cream-Yoghurt; 150 g Whole milk yoghurt; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken filets (90 g each)
1-2 TABLESPOONS Oil
1 can(s) (425 ml) Apricots
1 collar Spring onions
2 (approx. 300 g) Romaine lettuce (Mini Romana)
200 g Mushrooms
1 collar Radishes
150 g Cream-Yoghurt
150 g Whole milk yoghurt
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chives

Directions

1
Wash the chicken fillets, dab dry and cut into strips. Heat oil in a pan and fry fillet strips for 2 minutes on each side until golden brown. Drain the apricots in a sieve and collect the juice. Clean and wash the spring onions and cut them into diagonal rings. Pluck romaine lettuce leaves into bite-sized pieces, wash and spin-dry. Clean mushrooms gently with a damp cloth and cut off stems.
2
Cut mushrooms into slices. Cut apricots into slices. Clean, wash and slice radishes. Mix all ingredients in a bowl. For the sauce stir yoghurt, 3-4 tablespoons apricot juice, lemon juice, salt and pepper until smooth. Arrange salad and sauce in bowls and garnish with chives