Chicken Yoghurt Salad
With fresh arugula (rocket), curly lettuce, herbs, and cherry tomatoes – the only topping you need is shredded chicken breasts mixed with low fat mayonnaise, Bulgarian yogurt and nuts.
Chicken Yoghurt Salad With fresh arugula (rocket), curly lettuce, herbs, and cherry tomatoes – the only topping you need is shredded chicken breasts mixed with low fat mayonnaise, Bulgarian yogurt and nuts. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 15min |
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Ingredients
- 4 chicken breast fillets
- 1cup mayonnaise
- 1cup greek yogurt
- 1cup pecan nutschopped
- 1/2cup almondschopped
- 1cups rocket leaves
- 1cup curly lettuce
- 1cup cherry tomatoes
- 1/2cup chiveschopped
- salt and black pepperto season
Instructions
- First off, cover your chicken breasts with warm water in a medium saucepan and bring to the boil. Cook for 15 minutes, remove from pan and let cool.
- Shred chicken by using a knife and fork.
- Add shredded chicken to a mixing bowl and add mayonnaise and yogurt, nuts, chives and season with salt and pepper.
- Arrange rocket and lettuce leaves on a plate or in a salad bowl, add cherry tomatoes and add spoonful of chicken yogurt in the middle.
- Garnish with whole pecan nuts and chives.