Chicken Salad with Cucumber and Corn

Salads | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Salad with Cucumber and Corn

Ingredients

Chicken fillet - 17.6 oz
Celery stalk - 1 piece
Courgette - 1 piece
Canned Corn - 5.3 oz
Eel - to taste
Salt - to taste
Ground Black Pepper - to taste
Sweet Red Onion - 1 piece
Dill - 1 bunch
Natural Yogurt - 6 tablespoons

Step by Step guide

Step 1

Prepare the dressing. Finely chop the onion and dill. Place in a bowl, add yogurt, season with salt to taste, and mix. Set aside.

Step 2

Cut each chicken fillet in half lengthwise to make thin cutlets. Season with salt and pepper to taste. Heat a non-stick skillet over medium heat, greased with a drop of oil.

Step 3

Place the fillets in the skillet and fry for 2–3 minutes on each side. Remove from the skillet and set aside.

Step 4

Cut the cucumber in half lengthwise, then slice it thinly. Also slice the celery thinly.

Step 5

Cut the cooled chicken fillet into small pieces.

Step 6

On a plate, place the lettuce leaves. Mix the chicken, corn, cucumber, and celery, season with salt to taste, and place on the salad. Drizzle with the dressing and serve.