Chicken Salad with Cucumber, Chickpeas, Olives and Yogurt
fresh, crisp and perfekt for hot summer days
Ingredients
For the salad:
250 g chicken breast fillet
60 g mixed salad leaves
1 Tropea red onion
150 g cherry tomatoes
1 medium cucumber
250 g cooked chickpeas
70 g pitted black olives
salt
pepper
For the dressing:
250 g plain yogurt
10 g extra virgin olive oil
1 teaspoon Dijon mustard
juice of 1/4 lemon
1 bunch of fresh mint
1 pinch of salt
1 pinch of pepper
minTime
Preparation
Step 1: Prepare the chicken
Season the chicken breast fillet on both sides with salt and pepper.
Cook it in a grill pan on both sides until fully cooked through.
Cut the cooked chicken into strips. Set aside and leave to cool.
Step 2: Prepare the vegetables
Wash the cucumber, peel it and cut it into slices.
Wash the cherry tomatoes and cut them in half or into quarters.
Peel the red onion and slice it thinly. Drain the chickpeas well in a sieve.
Step 3: Assemble the salad
Take a large bowl.
Add the salad leaves, cucumber slices, cherry tomatoes, onion slices, drained chickpeas and black olives, then mix together.
Fold in the cooled chicken strips.
Step 4: Prepare the yogurt dressing
Take a small bowl.
Add the plain yogurt, olive oil and mustard and mix well.
Squeeze the lemon and add the juice. Wash the mint, pat it dry and chop it finely.
Add the chopped mint to the dressing. Season with a pinch of salt and pepper.
Mix everything well until smooth.
Step 5: Serve
Divide the salad between 4 plates. Drizzle a little yogurt dressing over each portion.
Serve immediately.
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