Crunchy salad with chicken

Name: Crunchy salad with chicken
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 5-6 Stem(s) Herbs (e.g. parsley, chervil); 2-3 stem(s) Parsley; 100 g low-fat yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, some sugar; 150 g Chicken filet; 1/2 tsp (3 g) Oil; 200 g Sweet pepper (e.g. green, yellow and red); 7-10 Tbsp some salad leaves; 1 washer Wholemeal bread

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

5-6 Stem(s) Herbs (e.g. parsley, chervil)
2-3 stem(s) Parsley
100 g low-fat yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, some sugar
150 g Chicken filet
1/2 tsp (3 g) Oil
200 g Sweet pepper (e.g. green, yellow and red)
7-10 Tbsp some salad leaves
1 washer Wholemeal bread

Directions

1
Wash the herbs, shake dry and chop finely, except for a little to garnish. Mix with yoghurt and lemon juice. Season to taste with salt, pepper and sugar
2
Wash the meat and pat dry. Fry in a coated pan in hot oil for about 5 minutes on each side. Season with salt and pepper
3
Clean and wash the zucchini, peppers and salad. Cut the zucchini into sticks, the peppers into pieces and the salad into bite-sized pieces
4
Cut the meat into slices and spread on the salad. Garnish with remaining herbs. Serve with yoghurt sauce and bread
5
For light dressings, in addition to yoghurt you can also
6
Use buttermilk, whey or low-fat soured milk