Light chicken salad

Method8 steps · about 30 min

1. 1

   Step 1: Divide the chicken breast (480 g) lengthwise in two, then cut each half into two fillets. Place in a dish and season with the chicken salt and pepper.

   Uses 480 g chicken breast · Fine salt to taste · Black pepper to taste

2. 2

   Step 2: Brush the fillets with marinade olive oil and add marjoram (to taste) sprigs and the grated zest of one lemon.

   Uses Extra virgin olive oil to taste · lemon zest (zest of one lemon) · Marjoram to taste · 480 g breast cut into four fillets and seasoned with chicken salt/pepper

3. 3

   Step 3: Cover and refrigerate the chicken while preparing the vegetables. Wash the lettuce (240 g) thoroughly, drain well and chop roughly.

   Uses 240 g lettuce · chicken coated with marinade oil marjoram and lemon zest

4. 4

   Step 4: Peel the carrots (120 g) and cucumber (200 g) and use the peeler to make long thin ribbons. Halve the cherry tomatoes (200 g) and set the prepared vegetables aside.

   Uses 200 g cherry tomatoes · 200 g cucumber · 120 g carrots

5. 5

   Step 5: Mix the plain yogurt (120 g) with the measured sauce lemon juice (10 g) and olive oil (20 g) and the separate sauce salt and pepper.

   Uses 120 g plain yogurt · Fine salt to taste · Black pepper to taste · 10 g lemon juice · 20 g extra virgin olive oil

6. 6

   Step 6: Whisk the dressing smooth. Heat the grill well, uncover the marinated chicken and grill over high heat for about 5 minutes per side.

   Uses four chicken fillets marinated while vegetables prepared · 120 g yogurt 10 g juice 20 g sauce oil and separate sauce seasoning

7. 7

   Step 7: Lower the heat slightly and cook the chicken for another 10 minutes, turning occasionally, until it reaches 74°C (165°F). Let cool slightly and cut into strips. Place the prepared lettuce in a large bowl.

   Uses fillets grilled 5 minutes per side over high heat · 240 g lettuce washed drained and roughly chopped

8. 8

   Step 8: Add the prepared tomatoes, carrot and cucumber ribbons and fully cooked sliced chicken to the lettuce. Serve with the whisked yogurt dressing to taste.

   Uses chicken grilled 10 minutes more to 74°C then cooled slightly and sliced · washed chopped lettuce in large bowl · halved cherry tomatoes and thin carrot/cucumber ribbons · smooth yogurt lemon juice and olive oil dressing