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Chicken salad with yogurt sauce

Chicken salad with yogurt sauce


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I have seen chicken salad recipes in almost all restaurant menus but I have only ordered chicken salad once. It was very good, but nothing compares to what you can do at home, in your own kitchen :)

  • 200 gr chicken breast
  • 150 gr cheese
  • 100 gr pitted olives
  • 1 large tomato
  • 1 bell pepper
  • croutons
  • 100 gr plain yogurt
  • oregano
  • basil
  • parsley
  • salt
  • spices for chicken

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken salad with yogurt sauce:

I seasoned the thinly sliced ​​chicken breast and prepared it on the grill.

I cut a few slices of bread into small cubes and put them in the pan. I left them until they browned a little, constantly moving the pan so that it doesn't stick.

I grilled the chicken prepared on the grill, as well as the tomato, the pepper and the cheese. I placed them in a bowl and added the olives and croutons. I mixed the ingredients a little and then placed them on the plates.

I served the salad with yogurt sauce (prepared from plain yogurt, salt, oregano, parsley and basil).

A super delicious salad!


2 pieces chicken breast,
1 dill,
5-6 was green salad,
1 bunch of green onions or an onion,
10 cornisoni cucumbers,
1 yogurt,
100 g mayonnaise,
salt pepper,

The chicken breast is cut into pieces and boiled in water with a little salt, left for 20 minutes, watered and left to cool.

In a salad bowl, add sliced ​​lettuce, sliced ​​green onions 2 cm long, sliced ​​cornisoni, finely chopped dill and chicken pieces.

Add mayonnaise, yogurt, salt and pepper. Let it cool before serving.


Chicken salad with tartar sauce

Today, we offer you a delicious recipe with a consistent sauce. An original combination between lean chicken, vegetables full of vitamins (celery, celery, peas) and fruits (apples) full of flavor. The salad can be served and arranged on a plate, covered with tartar sauce and garnished with boiled egg slices, black olives and sour donut.

Ingredients and quantities for 10 servings:

500 g boiled chicken
1 boiled celery (200 g)
1 boiled purple gourd (400 g)
2 apples (300 g)
150 g boiled peas
4 boiled eggs
1 lemon
1 tablespoon sweet paprika

Tartar sauce:

12 tablespoons mayonnaise
4 tablespoons mustard
4 tablespoons sour cream
1 teaspoon sugar
1 teaspoon fruit vinegar
salt and pepper.

Method of preparation:

1. Preparation of the tartar sauce: in a bowl, put mayonnaise, mustard, sour cream, sugar, vinegar, salt and pepper. Mix everything with a whisk to homogenize. Half of the amount of tartar sauce is set aside for garnish. The rest of the sauce remains in the bowl.

2. Chicken, celery and gulia, all cooked, cut into cubes. Apples are peeled, washed, the seed house is removed, and the fruit is cut into small cubes.

3. The meat, celery, gulia, peas and apples are put in the bowl with tartar sauce and mixed.

4. Take 10 cups with one foot. Pass a slice of lemon on their lips, and pass each cup with the lip through the paprika. Put the prepared salad in the cups, and pour 2 tablespoons of the preserved tartar sauce on top of the salad.

5. In the middle of each cup put half a boiled egg. A lemon slice is fixed on the edge of the bucket with the paprika. The salad cups are kept cold until serving.

Preparation time: 40 minutes, plus cold time


How to make yogurt sauce for salad

For the yogurt sauce, mix all the ingredients in a bowl: 1 small jar of yogurt (125g in my case), a little salt, 1 tablespoon of olive oil and the juice of 1/2 of the lemon.

If the lemon is not juicy, then use the juice from all the lemon. Taste the sauce until it is sour enough for your taste.

Optionally you can add a little ground pepper.

Mix the ingredients well with a teaspoon, and the sauce is ready.


Here you can find more salad recipes - see recipes here!

Complexity Preparation time Nr. servings
low 5 minutes

GOOD APPETITE!

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Sweet cabbage salad with yogurt and garlic dressing

In short, coleslaw salad. A coleslaw salad has sweet white cabbage as a basic ingredient, but it can also be prepared with red cabbage (or a mixture of white and red cabbage). It also contains raw carrots, sometimes onions or celery. Great diversity of recipes coleslaw salad it is due to the dressing, which can be a simple vinaigrette (oil, vinegar / lemon juice, salt), a mayonnaise, a sauce based on yogurt or various variations on the theme. Two recipes for coleslaw salad popular on our national internet you can find here and here.

I also developed a recipe for coleslaw salad quick, with a “ready-made” sauce (i.e. taken directly from the hypermarket shelves), a sauce that also contains garlic. To make the garlic feel just right, the garlic sauce can be diluted with yogurt. I recommend Greek yogurt. You don't have to have 10% fat, like the one I used, you can use one with 2% or even one with 0% fat, so as not to spoil your figure.

Another tip and that's it, let's move on to the raw materials and the technological process: don't rush into it (in the salad, that is) as soon as you commit it. Let it rest in the cold for a few good hours, have time to get to know each other and make friends with the ingredients. Don't be afraid that the cabbage will soften too much.

What do you need?

  • 300 - 400 g of sweet cabbage
  • 1 carrot (about 100 g)
  • 1 bottle (230 g) Univer sauce with garlic for salad
  • 150 g Greek yogurt with 10% fat (Olympus)
  • 1-2 teaspoons freshly ground sea salt
  • 1 teaspoon grated black pepper (or mixed) freshly ground.

How do you proceed?

Remove the outer leaves of the cabbage, cut it in half and remove the stalk. If you have a larger cabbage (over 0.5 kg), use it only partially.

Put the cabbage on the grater or chop it finely.

Rub the cabbage well with salt (which you gradually add and taste more from time to time), cover it with cling film and leave it to cool for a few good hours, so that the salt does its job.

Peel a squash, grate it and squeeze the juice.

Mix the chopped cabbage with the grated carrot, mix, season with pepper, then incorporate the garlic sauce.

If the garlic flavor is too strong, gradually add the Greek yogurt. Stir and taste. You do it exactly as garliced ​​as you want.

It is served cold, either as a starter, or it can accompany grilled meats (chicken, pork, beef). It also goes with beef burgers or pork fringes, or even only with french fries (like at Fastfood).


Caesar salad with yogurt sauce

When it comes to salad I am the first :). I tried countless recipes, but among the favorites is still Caesar salad, which I would eat every day if possible :)).
This time I changed a little and made a much lighter dressing, made of yogurt and mustard.
I invite you to try it too, for a lunch for two or with friends it is perfect!

Preparation: salt the chicken breast and pepper it well and fry it on the grill until done. The hot pastari.

Salad wash it well and dry it well with water. Preferably on a kitchen towel to absorb all the water from the leaves.
Sauce: In a bowl, mix the yogurt, mustard, a little olive oil, salt and pepper.

Croutons: cut the bread slices into cubes and fry them in a little olive oil.

Assembly: place the broken lettuce leaves on a plate, add the diced chicken breast, the equally chopped cheese, the croutons and plenty of yogurt sauce.


Caesar salad with yogurt sauce

When it comes to salad I am the first :). I tried countless recipes, but among the favorites is still Caesar salad, which I would eat every day if possible :)).
This time I changed a little and made a much lighter dressing, made of yogurt and mustard.
I invite you to try it too, for a lunch for two or with friends it is perfect!

Preparation: salt and pepper the chicken breast well and fry it on the grill until done. The hot pastari.

Salad wash it well and dry it well with water. Preferably on a kitchen towel to absorb all the water from the leaves.
Sauce: In a bowl, mix the yogurt, mustard, a little olive oil, salt and pepper.

Croutons: cut the bread slices into cubes and fry them in a little olive oil.

Assembly: place the broken lettuce leaves on a plate, add the diced chicken breast, the equally chopped cheese, the croutons and plenty of yogurt sauce.


Potato salad and yogurt sauce

Wash the potatoes and leave them in boiling water for about 20 minutes, over low heat. Put them aside to cool. Wash the zucchini, clean them and cut them into 5 cm slices, then boil them for about 5 minutes in boiling salted water.

Cut into four peeled potatoes. Put the potatoes, peppers and zucchini in a bowl, mix and straighten with salt and pepper. Sprinkle 3 tablespoons of olive oil on top. Peel a squash, grate it and add salt and pepper.

Chop the sheep cheese and put it under the vegetables. Pour the yogurt sauce over the salad and serve sprinkled with parsley.

8 potatoes
3 zucchini
1 red pepper
5 tablespoons chopped parsley
100 g sheep cheese
400 g Greek yogurt made from sheep's milk (6-8% fat)
(can be replaced with homemade yogurt)
1 clove of garlic
salt, ground pepper
olive oil