Chicken salad is my favorite summer recipe. I usually make a yummy version, with potatoes and mayonnaise… But, since my husband is on a diet, I’ve created a lighter version! I know I make many of you happy when I post a light recipe, and on my blog there really are only a few of them… So, I promise I will try to post a few light summer recipes, to balance the calorie bombs I have in store for you 😉
That said, here you have my lunch for today!
Have a nice weekend!
If you haven’t seen it yet, here you will find my chicken salad with potatoes and mayonnaise 😉
Ingredients for the yogurt sauce:
125 ml of plain yogurt
1 tbsp of evo oil
1 pinch of salt
1 pinch of freeze-dried garlic
Preparation Time: 10 min.
Cooking Time: 10 min.
Total Time: 20 min. + 1 hour in the fridge
Cook chicken on a hot non-sticky plate. Add salt, cut in stripes, and let cool down.
Meanwhile, wash arugula and red endive, cut the last one into thin stripes, then mix them in a box, together with soy sauce.
In another bowl place corn and olives in slices.
Now let’s put together your chicken salad.
Dispose the salad on a platter.
Combine chicken with corn and olives, and place it onto the vegetables.
Let rest in the fridge for about 1 hour.
Meanwhile, make the sauce, by stirring yougurt with the chopped herbs, salt and oil.
Before serving, dress your chicken salad with the yogurt sauce.
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