Chicken Salad with Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Lettuce1/2 cup (18 g)
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Red Onion1/4 count (38 g)
• Broccoli1/3 cup (30 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Cut the broccoli into small florets while you heat water in a pot.

2. 2

   Step 2

   Once boiling, add the broccoli and let boil for 3 minutes. Remove, cool under the tap water for a minute and drain well.

3. 3

   Step 3

   Next, heat a pan over high heat. In the meantime, dice the chicken and then add salt and pepper.

4. 4

   Step 4

   Once heated, add the oil, spread and then add the chicken. Brown each side for 3-4 minutes until well cooked.

5. 5

   Step 5

   Grate the carrot, chop the onion and cut the bell pepper into pieces and the lettuce into thin strips. Optional: You can add tomato.

6. 6

   Step 6

   Soak the onion in salted water to reduce its bitter taste.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with the lemon juice, mustard and then add salt and pepper.

8. 8

   Step 8

   Put all the ingredients on a plate or salad bowl, pour the dressing and mix well. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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