Corn and chicken salad
Description
The salad is quick and easy to prepare. I'm not very fond of heavy mayonnaise-based salads, which is exactly why I really like the chicken and corn salad described in this recipe. Yes, it does contain a small amount of mayonnaise, but it's minimal and doesn't make the salad heavy. The result is a very light, crunchy, and fresh salad (thanks to the cucumber and celery). In short, this salad deserves attention. Here's how to make it. The salad is ready to serve.
Instructions
- 1
Step 1
Finely chop the dill and onion.
- 2
Step 2
Mix yogurt, mayonnaise, chopped onion and dill. Season with salt and refrigerate.
- 3
Step 3
Cut the chicken fillet into thin slices 1 cm thick, season with salt and pepper.
- 4
Step 4
Sear the chicken fillet for 3-4 minutes on each side over medium heat until cooked through.
- 5
Step 5
We let the fried chicken fillet cool down.
- 6
Step 6
Peel the cucumber, remove the liquid core, and slice the rest into half-moons. Thinly slice the celery.
- 7
Step 7
Cut the chicken fillet, cooled to room temperature, into thin strips.
- 8
Step 8
Chop the prunes and walnuts: cut each prune into 3-4 pieces, finely chop the walnuts.
- 9
Step 9
In a salad bowl, mix the chicken, corn, cucumbers, celery, nuts, and prunes.
- 10
Step 10
Add the onion dressing from the refrigerator, mix well.
- 11
Step 11
That's it - the chicken and corn salad is ready!