Summer chicken salad

Summer chicken salad

Total: 35 min. | Active: 35 min.
Nutritional value / person: 347 kcal
, Fat: 13 g
, Carbohydrate: 12 g
, Protein: 43 g


4 people


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:

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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


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

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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.


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

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