Chicken And Veg Salad

  • Serves: 3 people
  • Prep Time: 30 minutes



  1. Place cucumber ribbons in a large bowl and add the ice cold water and ice cubes and allow to sit on the side as you continue to prepare the rest of the food.
  2. In a small pan heat the oil and add the chicken and season well with salt and pepper and cook for about 7 minutes, add your assorted vegetables and onions and 1/8 cup of water and allow to steam through.
  3. Shortly after most of the water has evaporated season veg and chicken once again, set aside to cool
  4. In the same pot toast your almonds with 1 tablespoon of oil and season well wit salt and pepper.
  5. In the yogurt add the lemon juice and the garlic and incorporate well.
  6. Remove your cucumbers from the ice water and allow to drain slightly.
  7. On a plate place cucumber ribbons around leaving a gap in the center, place your veg and chicken in the center. Pour over your yogurt dressing loosely.
  8. Place your tomatoes loosely around, add your raisins and almonds on top and serve.
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