Poultry

Chicken Carrot Salad with Yogurt

Salad
Portions2 peopleChangeTiming 20 minsView
Ingredients11 IngredientsViewSwitzerland90 % localView
  • 40  grams butter
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  • 200  grams carrots
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.


    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 240  grams chicken breast
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  • grams fresh mint
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  • 160  grams greek yogurt
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  • teaspoon ground black pepper
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  • tablespoon honey
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  • teaspoons olive oil
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  • grams parsley
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  • 35  grams rocket
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  • teaspoon salt
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Wash 200 grams carrots well, leave the skin on and cut them into pieces of around 3 cm
Add 40 grams butter to a small frying pan with lid and heat up over medium heat until the butter has melted
Add the carrots and 0.5 teaspoon salt to the frying pan, cover the pan with the lid and fry the carrots in the butter for around 3 minutes
Remove the lid from the frying pan and fry the carrots for another 3 minutes until they start to brown
Wash 2 grams fresh mint and 2 grams parsley, chop them and toss them with the fried carrots into a small bowl
Cut 240 grams chicken breast into pieces of around 4 cm and season them on both sides with 0.5 teaspoon salt and 1 teaspoon ground black pepper
Add 4 teaspoons olive oil to the small frying pan and heat up over high heat until the oil is hot
Add seasoned chicken to the frying pan and fry them on one side over medium heat for around 4 minutes until they are golden brown
Flip the chicken and cook them on medium heat for about 4 minutes until they are fully cooked through
Equally spread 160 grams greek yogurt on the plates and add 35 grams rocket and the fried carrots on top
Drizzle the Salad with 1 tablespoon honey and 2 teaspoons olive oil and add the fried chicken

Chicken Carrot Salad with Yogurt


Carrot Recipes

Chicken pieces, carrots and rocket on a bed of yoghurt on a white plate
Timing 20 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 40  grams butter
  • 200  grams carrots
  • 240  grams chicken breast
  • 2  grams fresh mint
  • 160  grams greek yogurt
  • 1  teaspoon ground black pepper
  • 1  tablespoon honey
  • 6  teaspoons olive oil
  • 2  grams parsley
  • 35  grams rocket
  • 1  teaspoon salt

Tools

  • 1 small frying pan with lid
  • 1 cutting board
  • 1 knife
  • 1 small bowl

Different portions? More details? Just scan here:

Chicken Carrot Salad with Yogurt


Carrot Recipes

Instructions

Wash 200 grams carrots well, leave the skin on and cut them into pieces of around 3 cm
Add 40 grams butter to a small frying pan with lid and heat up over medium heat until the butter has melted
Add the carrots and 0.5 teaspoon salt to the frying pan, cover the pan with the lid and fry the carrots in the butter for around 3 minutes
Remove the lid from the frying pan and fry the carrots for another 3 minutes until they start to brown
Wash 2 grams fresh mint and 2 grams parsley, chop them and toss them with the fried carrots into a small bowl
Cut 240 grams chicken breast into pieces of around 4 cm and season them on both sides with 0.5 teaspoon salt and 1 teaspoon ground black pepper
Add 4 teaspoons olive oil to the small frying pan and heat up over high heat until the oil is hot
Add seasoned chicken to the frying pan and fry them on one side over medium heat for around 4 minutes until they are golden brown
Flip the chicken and cook them on medium heat for about 4 minutes until they are fully cooked through
Equally spread 160 grams greek yogurt on the plates and add 35 grams rocket and the fried carrots on top
Drizzle the Salad with 1 tablespoon honey and 2 teaspoons olive oil and add the fried chicken