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Saturday, May 18, 2013

Chicken Salad with Yogurt and Mint Dressing

If you have some leftover chicken meat or you are left with some strips after deboning a chicken breast you can make a great salad.

We sometimes make this with some leftover grilled chicken breast to give it a different taste the next day.
First, if the chicken isn't cooked, you should just put it in a lightly oiled skillet, season it with salt and pepeer and let it cook for 8-10 minutes until it turns light brown on all sides.

In your salad bowl mix some iceberg salad, tomato slices and optional, some spring onion. Add the meat and then the dressing.

For the dressing you will need 150 g greek yogurt, the juice from 1/2 lemon, 1 tsp of dried mint  and 2 tbsp of water to make it less thick.

Enjoy your weekend!

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