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Yogurt & Dill Chicken Salad

Name: Yogurt & Dill Chicken Salad
Prep time: 600 s
Cook time: 600 s
Total time: 1200 s
Yield: 6
Cuisine: Global
Ingredients: 1 tablespoon Butter without salt; 1 Medium Onions raw; 2 Cloves Garlic raw; 1 cup Soup stock chicken home-prepared; 18 ounces Chicken breast tenders breaded uncooked; 200 grams Nestle Milkpak Yogurt; 1/4 cup Mayonnaise dressing no cholesterol; 2 Large Onions spring or scallions (includes tops and bulb) raw; 1/2 cup Dill weed fresh; 1 teaspoon Salt table; 1/8 teaspoon Spices pepper black

20'

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a refreshing salad which can also be used as filling for sandwiches.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Salad

Global

Treenut-Free

Ingredients

Servings

- 6 Portions +

Butter, without salt

1 tablespoon Butter, without salt

Onions, raw

1 Medium Onions, raw

Garlic, raw

2 Cloves Garlic, raw

Soup, stock, chicken, home-prepared

1 cup Soup, stock, chicken, home-prepared

Chicken breast tenders, breaded, uncooked

18 ounces Chicken breast tenders, breaded, uncooked

Nestle Milkpak Yogurt

200 grams Nestle Milkpak Yogurt

Mayonnaise dressing, no cholesterol

1/4 cup Mayonnaise dressing, no cholesterol

Onions, spring or scallions (includes tops and bulb), raw

2 Large Onions, spring or scallions (includes tops and bulb), raw

Dill weed, fresh

1/2 cup Dill weed, fresh

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1/8 teaspoon Spices, pepper, black

Average price

256

Yogurt & Dill Chicken Salad

Nutri value

Go to instructions

Instructions

2 Steps

20'

Total

10'

Preparation

10'

Cooking

Waiting

Step by step

1 of 2

10'

Poach the chicken

Melt the butter over medium heat in a wide, shallow Dutch oven or sauté pan. Sauté the onion and garlic in the butter, then add the stock, and the chicken breasts. Add enough water to cover the chicken breasts by 1 inch. Bring to a boil. Cover and reduce the heat to a bare simmer. Cook for 8 to 10 minutes or until the chicken is cooked through. Cool thoroughly. Shred with two forks then chop the resulting shreds finely. You should have about 2 1/2 cups of shredded chicken

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2 of 2

10'

Make the salad

Whisk together the yogurt and mayonnaise. Toss with the chicken. Mix in the spring onion and dill. Taste and season with salt and pepper. Refrigerate for at least an hour to let the flavors combine. The chicken salad will keep up to 3 days in the refrigerator.

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