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Steamed chicken breast on cucumber salad

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 1 large cucumber(s)
  • 125 g yogurt
  • some lemon juice
  • 1 bunch of dill
  • herb salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Cut the peeled and seeded cucumber into small cubes, season lightly with salt, and drain the water in a colander. Season the chicken fillets lightly with salt, place them in a deep-fryer basket, and steam over boiling salted water for about 12 minutes. Place the drained cucumber pieces in a bowl with the yogurt, season with a few squeezes of lemon juice and a little salt and pepper, mix everything well, and finally stir in some of the chopped dill. Divide the portions evenly among the plates, arrange the chicken on top, and sprinkle with the remaining dill. Baguette goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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