Chicken salad with vegetables and yogurt

Chicken Salad with Vegetables and Yogurt: a Delicious and Refreshing Recipe

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour and 5 minutes
Servings: 4-6

Who doesn't love a fresh and easy-to-make salad? Chicken salad with vegetables and yogurt is the perfect choice for a nutritious lunch or a light dinner. This recipe is not only delicious but also packed with nutrients, based on simple and accessible ingredients. Plus, it's an excellent option to use leftover chicken breast from a previous meal.

A bit of history: Meat salads have been appreciated over time as a delicious way to combine proteins with fresh vegetables. This chicken salad recipe is a modern twist, combining flavors and textures, perfect for warm days or a quick meal.

Ingredients:

- 1 bone-in chicken breast (approximately 300-400 g)
- 6 large potatoes (medium-sized)
- 4-5 carrots
- 2-3 parsley roots
- 1 small celery
- 2 onions
- 100 g frozen peas
- 5-6 pickles (or fresh, as preferred)
- Salt (to taste)
- 200 ml natural yogurt (creamy, preferably)
- 1 tablespoon mustard
- Pepper (to taste)

Preparation:

1. Boiling the chicken breast: In a large pot, add cold water and a little salt. Place the chicken breast and let it boil over medium heat. Once it starts boiling, drain the water and add fresh water. Repeat this process to achieve tender meat.

Useful tips: Using salted water helps enhance the flavor of the meat, so don’t skip this step. You can also add some spices like bay leaves or peppercorns to the water for extra flavor.

2. Boiling the vegetables: Clean and wash the vegetables. Boil the potatoes separately, as they have a different cooking time. In another pot, add the carrots, parsley, celery, and onion to boil together with the chicken breast. In the last 5-7 minutes of cooking, add the frozen peas to blanch them.

Trick: Cook the potatoes until they are soft but not overly so, to maintain their shape and texture. Test if they are ready by piercing them with a fork.

3. Cooling and chopping the ingredients: Once all the ingredients are boiled, drain the water and let them cool completely. Remove the onion and chop all the vegetables and chicken breast into suitable cubes.

Personal note: You can keep the skin of the potatoes for added nutrients and an interesting texture.

4. Mixing the salad: In a large bowl, combine all the chopped ingredients: boiled vegetables, chicken breast, and pickles. Adjust the taste with salt and pepper.

5. Preparing the dressing: In a small bowl, mix the yogurt with the mustard and a pinch of salt. This dressing will add a creamy note and a slight spiciness to your salad.

6. Finalizing the salad: Add the yogurt dressing over the salad and gently mix to avoid breaking the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Serving:

Chicken salad with vegetables and yogurt is extremely versatile. You can serve it on a bed of fresh greens or alongside a slice of toasted bread, spread with a bit of garlic for an intense flavor. A cold beer or a glass of lemon water will perfectly complement the meal.

Variations and suggestions:

- Vary the ingredients: You can add green or black olives for a Mediterranean taste, or include avocado for a creamy and healthy touch.
- Make it vegetarian: Replace the chicken breast with boiled chickpeas or marinated tofu for a vegetarian option.
- Seasonal salad: Use seasonal vegetables to create a different salad each month. Asparagus and cherry tomatoes are excellent choices in spring.

Nutritional benefits:

This salad is not only tasty but also healthy. Chicken breast is an excellent source of lean protein, while the vegetables provide a rich supply of vitamins and minerals. Yogurt adds calcium and probiotics, which are beneficial for digestion.

Calories:

A serving of this salad contains approximately 300-350 calories, depending on the ingredients used and the serving sizes.

Frequently asked questions:

1. Can I use grilled chicken? Yes, grilled chicken adds a delicious flavor and is an excellent option for saving time.
2. How can I store the salad? The salad keeps well in the refrigerator for 2-3 days, but it is recommended to add the dressing only before serving to avoid soggy vegetables.
3. Is the salad suitable for diets? Yes, it is a good choice for weight-loss diets due to its low-calorie content and nutritious ingredients.

I hope this chicken salad with vegetables and yogurt recipe becomes one of your favorites! It is simple, healthy, and full of flavor, perfect for moments when you want to take a break from heavy meals. Enjoy!