- Chicken fillet - 750 Grams
- Canned corn - 400 Grams
- Fresh cucumber - 4 pieces
- Celery - 1 piece
- Walnut - 50 Grams
- Prunes - 50 Grams
- Salt and black ground pepper - - To taste
- Red onion - 1 piece
- Fresh dill - 50 grams
- Mayonnaise - 3 Art. spoons
- Natural unsweetened yogurt - 250 Grams
Finely chop dill and onions. Mix yogurt, mayonnaise, chopped onion and dill. Solim and sent to the refrigerator. Chicken fillet cut into thin plates 1 cm thick, rubbed with salt and pepper. Fry the chicken fillet for 3-4 minutes on each side on medium heat until cooked. Fried chicken breast is cooled. Cucumber is peeled, cut out the liquid core, the rest is cut into half rings. Finely chop the celery. Thin slices cut chilled to room temperature chicken fillet. Chop prunes and walnuts: cut the prunes into 3-4 parts each, chop the walnuts finely. Mix in the salad bowl chicken, corn, cucumber, celery, nuts and prunes. Add onion filling from the refrigerator, stir. That's all - a salad with chicken and corn ready!
Servings: 6