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🍽️ Colorful Chicken Salad with Yogurt Dressing

447 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp oil
• 1 tsp paprika powder (rose spicy)
• 0.5 lemon
• 225 g large chicken breast fillet (1 large chicken breast fillet)
• salt
• pepper
• 1 small garlic clove
• 30 g parmesan (1 piece)
• 150 g yogurt (1.5% fat)
• 2 tbsp reduced-fat salad cream
• 4 tbsp classic vegetable broth
• 1 tbsp red wine vinegar
• 1 frisée lettuce
• 1 radicchio
• 125 g chicory (1 chicory)
• 1 small red onion
• 125 g small yellow bell peppers (1 small yellow bell pepper)
• 250 g tomatoes (3 tomatoes)
• 212 g corn (can; drained weight)

Instructions

1. 1. Heat the oil in a small pot.
2. 2. Add the paprika powder and sauté briefly while stirring.
3. 3. Let the paprika oil mixture cool down.
4. 4. Squeeze the juice from half a lemon.
5. 5. Wash the chicken breast fillet and pat it dry with a kitchen towel.
6. 6. Cut the chicken meat into thin strips.
7. 7. Mix the cooled paprika oil with one teaspoon of lemon juice, salt, and pepper.
8. 8. Toss the chicken strips in the marinade.
9. 9. Let the chicken marinate for 15 minutes.
10. 10. Peel the garlic clove.
11. 11. Chop the garlic finely.
12. 12. Grate the cheese finely.
13. 13. Mix the garlic and cheese with the yogurt.
14. 14. Stir the salad cream into the yogurt mixture.
15. 15. Add the broth and stir.
16. 16. Add the red wine vinegar and stir.
17. 17. Season the dressing with salt.
18. 18. Season the dressing with plenty of freshly ground black pepper.
19. 19. Clean the frisée.
20. 20. Clean the radicchio.
21. 21. Wash both types of salad.
22. 22. Spin the salads dry.
23. 23. Cut the salads into bite-sized pieces.
24. 24. Clean the chicory.
25. 25. Cut out the bitter core of the chicory in a wedge shape.
26. 26. Slice the chicory into rings.
27. 27. Peel the onion.
28. 28. Cut the onion into very thin strips.
29. 29. Halve the bell pepper.
30. 30. Remove the core of the bell pepper.
31. 31. Wash the bell pepper.
32. 32. Dice the bell pepper.
33. 33. Wash the tomatoes.
34. 34. Quarter the tomatoes.
35. 35. Cut out the stem ends of the tomatoes.
36. 36. Core the tomatoes.
37. 37. Cut the tomatoes into fine cubes.
38. 38. Drain the corn.
39. 39. Heat a non-stick pan.
40. 40. Fry the chicken strips over high heat for 5 to 6 minutes on all sides.
41. 41. Toss the frisée, radicchio, chicory, and onion strips with the dressing.
42. 42. Place the salad mixture on plates.
43. 43. Sprinkle the salad with the corn.
44. 44. Sprinkle the salad with the tomato cubes.
45. 45. Sprinkle the salad with the bell pepper cubes.
46. 46. Arrange the fried chicken breast strips on the salad.
47. 47. Serve the dish immediately.

Nutrition per serving

• kcal: 447
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 24 g