Summer chicken salad

Name: Summer chicken salad
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 chicken breasts (each approx. 150 g); 250 g blackberries; ½ cucumber; 100 g rocket; 200 g celery; a little pepper; ½ tsp salt; 5 tbsp white balsamic vinegar; 2 tbsp olive oil; 1 tbsp mustard; 150 g plain greek yoghurt; 7 dl chicken bouillon

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To poach the chicken

7 dl chicken bouillon

4 chicken breasts (each approx. 150 g)

Salad dressing

1 tbsp mustard

5 tbsp white balsamic vinegar

2 tbsp olive oil

150 g plain greek yoghurt

½ tsp salt

a little pepper

Salad

200 g celery, cut diagonally into thin slices

½ cucumber, halved lengthwise, thinly sliced

250 g blackberries

100 g rocket, roughly chopped

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How it's done

To poach the chicken

Bring the stock to the boil, reduce the heat, add the chicken and cook at just below the boil for approx. 15 mins. Allow the chicken to cool slightly in the stock, remove the chicken, pull apart using two forks.

Salad dressing

Combine the mustard, balsamic, oil and yoghurt, season. Set aside half of the dressing, add the chicken to the remainder of the dressing, mix.

Salad

Mix the celeriac, cucumber, blackberries and rocket with the reserved dressing, place the chicken on top.

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4 people

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Summer chicken salad

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