Chicken and Cucumber Salad with Yogurt DressingWilliam Meppem
Recipe information
Yield
Serves 4
Ingredients
3 (180g) chicken breast fillets, poached
2 Lebanese cucumbers, sliced lengthways
2 stalks celery, trimmed and thinly sliced
1 cup flat-leaf parsley leaves
2 tablespoons dill sprigs
2 tablespoons mint leaves
Yogurt Dressing:
3/4 cup (210g) thick plain yoghurt
100g soft feta
2 tablespoons lemon juice
1 tablespoon water
Sea salt
Preparation
To make the yogurt dressing, place the yoghurt, feta, lemon, water and salt in a food processor and process until smooth. Slice the chicken and divide between serving plates with the cucumber, celery, parsley, dill and mint. Spoon over the dressing to serve.
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Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.
