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Chicken salad with yogurt sauce

Chicken salad with yogurt sauce


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Crispy, fresh and filling, this spring colorful salads are my favorite menu.
I propose a salad that contains various minerals, proteins and vitamins that do not overload the stomach.

  • 250 g boneless chicken breast
  • 1 striped iceberg lettuce
  • 4 sliced ​​tomatoes
  • 1 diced cucumber
  • 1 red pepper cut into strips
  • 1 sliced ​​red onion
  • bread croutons
  • green olives (optional)
  • For dressing:
  • 300 g Greek yogurt
  • 3 cloves of garlic
  • 2 teaspoons dill (dry or green)
  • 2 tablespoons parsley
  • 2 tablespoons olive oil
  • lemon juice

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken salad with yogurt sauce:

1. Roast the chicken breast seasoned with salt and pepper in a hot pan sprinkled with a little olive oil. Cut into cubes.

2. Mix chopped red onions with a little lemon and parsley juice to get rid of the strong smell.

3. In a large bowl add all the ingredients and season (if needed).

4. Mix the yogurt with the crushed garlic, greens, olive oil, pepper and lemon juice, to taste. You get a fragrant and delicious dressing that is poured over the salad.

Serve with croutons. The salad is spectacular! :)

Good appetite!


Ingredients

Step 1

Chicken salad with sour cream sauce

Cut the red onion into rounds and the tomatoes and cucumbers into cubes. Squeeze the lemon to get the juice.

Brown the chicken breast in a pan, then cut into cubes.

Mix the onion with the lemon juice and parsley to get rid of the strong smell of onions. Mix with all ingredients.

Mix the sour cream with the crushed garlic, the chopped greens and the olive oil and make a dressing that is poured on top.


Recipe: Vegetable salad with chicken and yogurt sauce

Ingredients Vegetable salad with chicken yogurt sauce
& # 8211 300 grams of tomatoes
& # 8211 150 grams of carrots
& # 8211 1 red onion
& # 8211 150 grams of green cucumbers
& # 8211 150 grams of telemea
& # 8211 1 jar of chopped mushrooms (400 grams)
& # 8211 1 piece chicken fillet breast (approx. 400 grams)

Yogurt sauce ingredient
& # 8211 200 grams of yogurt
& # 8211 2-3 tablespoons sour cream
& # 8211 2 teaspoons mustard
& # 8211 little green dill
& # 8211 salt, pepper

Ingredients salad with yogurt sauce

Preparation Vegetable salad with chicken and yogurt sauce
Cut the chicken breast into strips, beat a little with the hammer over the slices. Season with salt, pepper and prepare on the grill or grill.
Prepare the vegetables, clean them and wash them. Cut the onion into thin slices. Carrots are put on a large grater. Tomatoes and cucumbers are cut into cubes. Drain the canned mushrooms well. Put the vegetables and the diced telemeau in a bowl.

preparation of vegetable salad with chicken and yogurt sauce

Vegetable salad with chicken is served with yogurt sauce.

Vegetable salad with chicken and yogurt sauce

Preparation of yogurt sauce
Mix sour cream with mustard and yogurt. Season with salt and pepper to taste. In the yogurt sauce add finely chopped green dill.


Yogurt dressing

  • the juice of a lemon
  • 1 teaspoon sugar
  • 2 cloves of chopped garlic
  • 125 g Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley
  • salt
  • pepper

Replace the mayonnaise in the Caesar dressing with Greek yogurt and you have a delicious, but also healthier salad dressing. Add a little chopped parsley and you get a fresh goodness with a rich aroma.


Eggplant salad with yogurt and garlic:

  • 3-4 eggplants
  • 100-150 g of fatty yogurt 3.5
  • 4-5 cloves of garlic
  • a little green parsley
  • salt, olive oil

Bake the eggplant on the grill or in the oven as you prefer. Allow, possibly in a large strainer, to cool and drain the bitter liquid. Peel a squash, grate it and squeeze the juice. We clean the garlic, crush it with the press and put it over the eggplant together with the fatty yogurt. The amount of garlic can be smaller or larger as everyone prefers. Add salt to taste and 2-3 tablespoons of olive oil. Levant usually uses olive oil more abundantly, but even here, we can adjust the amount according to our own assessment.

Homogenize the salad well and at the end garnish with some fresh parsley and possibly with a little more olive oil (quality, not cakes) on top. If you are wondering what is seen in the photos as orange over the salad, I tell you it is turmeric. This is my pleasure, using this spice on many other occasions. An eggplant salad with yogurt and garlic very simple and easy to prepare! Try it, to go beyond the framework of our eggplant salad and, who knows, maybe you will even like it!


Method

  1. Wash the potatoes well and put them to boil in a large pot with water and a little salt. Leave it to boil for about 20 minutes, then test it with a fork. When they are cooked, remove from the heat and drain. They pass under a stream of cold water. Remove the peel (it will slide very easily) and cut it into pieces like a mouthful.
  2. Chop the onion and garlic, and cut the radishes into thin slices. The asparagus is cleaned of the ends and scalded with boiled water.
  3. In a smaller bowl, mix the yogurt, olive oil, lemon juice and a pinch of salt.
  4. Add the potatoes and the rest of the vegetables to the serving bowl. Pour the yogurt dressing obtained over the potatoes and season with pepper. Shake the bowl a little so that the dressing reaches everywhere.
  5. Serve the salad at room temperature.

If you are a fan of these potatoes you should also try the french fries: with a little garlic, homemade ketchup and rosemary & # 8230


Chicken salad and yogurt dressing

I owe you summer recipes, I know, but I'm in Bucharest and it's a little harder to share so that I can get to the kitchen. But I also know that in the heat outside you feel like terraces, beer and in no case cooking, so today we make a simple salad recipe, all its charm being given by the dressing based on yogurt, honey and mustard, which is a very aromatic dressing, with a creamy consistency, exactly the opposite of the normal vinaigrette.

Despite the fact that it is creamy, it is light and can become even easier if we use a weak, skimmed yogurt or even creamier if we use a fatty yogurt, such as the Greek one. It all depends on your tastes!

Ingredients for 4 servings:
& # 8211 1 large chicken breast
& # 8211 2 tablespoons olive oil
& # 8211 salt, pepper, spices for chicken
& # 8211 ½ capatana salata
& # 8211 4 tomatoes
& # 8211 4 cucumbers
& # 8211 a green onion tie
& # 8211 1 cup croutons
& # 8211 300 ml yogurt
& # 8211 2 tablespoons honey
& # 8211 2 teaspoons Dijon mustard
& # 8211 2 teaspoons vinegar
& # 8211 salt, pepper, freshly ground nutmeg
& # 8211 ½ canada emmentaler razuit

We start with the chicken breast, which we wash well, clean it of skins and fat and cut it into small cubes. We put it in a bowl, sprinkle it with olive oil, season it with salt, pepper, spices for chicken, mix well.

Fry the chicken until nicely browned, without adding oil. We then take it out on a piece of paper, to absorb the excess oil.

We wash the vegetables very well, and when I say very well, it is really important to do this, because you probably know about the epidemic caused by E.coli, so it is good to be very careful and to wash the vegetables 3 times before eat them, and for the ones we can peel, let's do it. Once the vegetables are washed and cleaned, cut the salad into strips, cut the cucumbers into thin slices, the tomatoes into cubes, cut the green onion into thin slices and place them all in layers in a large salad bowl. Put the croutons and chicken on top.

For the dressing, mix the yogurt, mustard, honey, vinegar and season with salt, pepper and nutmeg to taste. Put the dressing over the salad and sprinkle with grated cheese.

This is our salad, the dressing is done quickly and gives all the charm. You can use any kind of vegetables, you can not put chicken meat or replace it with another type of meat, feta cheese or telemea, there are countless options. You're welcome!


Chicken salad with yogurt sauce

ingredients
- 200 grams of chicken breast, - spices for chicken, - a handful of almonds, - a clove of garlic, - 100 ml of yogurt, - oil, - knorr dressing tzatziki, - salt, - pepper, - a few leaves of lettuce

Difficulty: low | Time: 15 min


Chicken and yogurt salad

I've been thinking about making a salad for about two days. But to be so, and good, and consistent, and light, and fragrant. what can I tell you, a salad made entirely of gold :) And from thought to thought, I made this simple salad with chicken and fresh sheep's milk, topped with yogurt sauce. I strongly believe that it is (that is, it was, that it is over in the meantime) the best salad I have made to date.

ingredients

  • 400 gr chicken breast, boneless, skinless
  • 150 gr of fresh sheep's milk
  • 150 gr natural yogurt
  • 1 lettuce
  • 4-5 sprigs of green onions
  • 3-4 red radishes
  • 1 bunch of dill
  • a few green thyme leaves
  • 100 ml olive oil for marinade + 2 tablespoons for salad + 1 tablespoon for dressing
  • 50 ml soy sauce
  • 1 teaspoon dried oregano
  • 1 half lemon & acircie (more precisely the juice from it)
  • salt pepper

I cleaned the chicken and cut it into slices like schnitzel, then I marinated it in olive oil, mixed with soy sauce, oregano and pepper (no salt needed, soy is salty enough). I covered the bowl with plastic wrap and put it in the fridge.

Then I washed the whole salad well and cut it into pieces (not big, but not very small)

I peeled the green onions and radishes

This fresh sheep's milk is one of my vices, I'm melted for it. Very soft, & unsalted icircnca, can be found & icircn during spring. It's not sweet curd, it's telemea that didn't catch salt.

I cut it into pieces and put it over the salad.

When I finished these operations, I took the chicken out of the marinade and put it in the grill pan.

I returned it after about 5 minutes.

I twisted it a couple more times, until it penetrated well, then I took it out and cut it into strips, which I then cut in half.

I put them over the telemea salad

Then I did the dressing. I put the yogurt in a bowl, over it I put a good spoonful of chopped green dill and a few green thyme leaves. This green thyme gives all the dichis, it has a fresh and very aromatic taste.

I mixed them all with a tablespoon of olive oil. And a little freshly ground black pepper

Then I poured over the salad.

I squeezed half the lemon and acircie, I mixed them all and that was it. Then I ate the poor salad and there was nothing left, I liked it so much, but that's another story. Good appetite :)

come, come spring. and with it the delicious salads. and if you want to satiate yourself with a salad, you have to put some meat in it. great appetite!

great salad. love your step by step process and your photos are incredible! cheers Dennis

thank you, Dennis. I try to do my best :)

I did it today. Now-in fact. Delicious

It's delicious! Worth a try :)

the chicken breast did not reach the salad. I served it next to a salad. very good.

very good is no longer mentioned as good

I really like your recipes. It would be great if there was the option to print the recipe. For people with short memory! :)

I just made the salad. Delicious. Thanks for the recipe!

Since I found the recipe, there is not a week in which I do not make it. It's the best salad I've ever eaten.