Colorful chicken salad

For 4 people
  • 1 can (s) (425 ml) vegetable corn
  • 1/4 (approx. 100 g) vegetable onion
  • 1/2 (approx. 275 g) cucumber
  • 4 Tomatoes
  • 1/2 Iceberg lettuce
  • 250 g Salad cream
  • 150 g Whole milk yogurt
  • 1 EL Tomato ketchup
  • 1 TL Tomato paste
  • Salt
  • pepper
  • sweet paprika
  • 1 pinch sugar
  • 1/2 Bundle Chives
  • 400 g Chicken fillet
  • 2 EL Oil
  • Kitchen paper
40 minutes
Corn on drain in a sieve. Peel the vegetable onion and cut into thin strips. Clean, wash and slice the cucumber. Clean and wash tomatoes and cut into wedges. Clean the iceberg lettuce, cut in half, cut into strips, wash and drain on a sieve. Mix together the lettuce cream, yogurt, ketchup and tomato paste. Season to taste with salt, pepper, paprika and sugar. Wash the chives, pat dry and cut into rolls. Wash the meat thoroughly, pat dry with kitchen paper and cut into strips. Heat the oil in a pan, fry the chicken strips over a medium heat for about 5 minutes, turning. Season with salt, pepper and paprika. Mix together lettuce, cucumber, corn, onion and tomatoes. Arrange on four plates, spread the chicken strips on top and pour the sauce over them. Serve with chives and, if you like, sprinkled with paprika
Plate: ASA
Pens: Wheels
Napkin ring: YOUR
Cutlery: own
1 person approx.:
  • 460 kcal
  • 1930 kJ
  • 28 g protein
  • 26 g fat
  • 29 g carbohydrates


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