Chicken and Potato Salad with Yogurt Dressing

Ingredients

• Chicken150 g
• Potato1 medium (180 g)
• Celery1/2 stalk (20 g)
• Peas1/4 cup (50 g)
• Asparagus6 small stalk (36 g)
• Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)
• Oregano1 pinch (1 g)
• Yogurt2 tablespoon (30 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Separately, cut and discard the woody asparagus ends.

3. 3

   Step 3

   Once boiling, add the potato and boil for 12 minutes. With 6 minutes left, add the peas and when there are 3 minutes left, add the asparagus.

4. 4

   Step 4

   Once done, remove the vegetables, cool with water and drain.

5. 5

   Step 5

   Simultaneously, place a pan over high heat. Once heated, pour the oil, spread and add the chicken previously seasoned with salt and pepper.

6. 6

   Step 6

   Cook for 4 minutes per side over medium heat. Once done, turn off, remove and cut into pieces. Set aside.

7. 7

   Step 7

   Chop the celery, cut the onion into thick sticks and place in a bowl. Add the chicken and the other vegetables.

8. 8

   Step 8

   For the dressing: In a bowl mix the yogurt (plain and unsweetened), lemon juice, oregano, and salt and pepper to taste. Optional: Add mustard (1/2 - 1 teaspoon).

9. 9

   Step 9

   You can replace the yogurt with fresh or plant-based milk.

10. 10

    Step 10

    Add the dressing to the salad and mix well. Serve.

11. 11

    Step 11

    If desired, you can add lettuce leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Potato Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.