Chicken – Vegetable – Salad

5 from 3 votes
Prep Time 35 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


Chicken - Vegetable - Salad

    Vegetable salad

    • 1 Pointed cabbage (small)
    • 1 tsp Salt
    • 1 pinch Raw cane sugar
    • 1 Pointed peppers


    • 75 g Homemade yogurt
    • 50 g Low fat quark
    • 1 tbsp Lemon juice
    • 1,5 tbsp Roast - olive (oil)
    • 1 Mini - cucumber
    • 1 Clove of garlic
    • Salt, gourmet pepper to taste


    • 2 piece Bun
    • 400 g Chicken breast fillet
    • 1 Handful Fresh spinach
    • Gyros - mix of spices to your taste


    Vegetable salad

    • Clean the pointed cabbage, cut into quarters and thin strips. Put this in a bowl and season with one (1) teaspoon of salt, one (1) pinch of raw cane sugar and lightly quench it with clean hands. Wash and clean the pointed peppers and also cut into fine strips, add.


    • Take another bowl and add the homemade yogurt there. Then add the low-fat quark, lemon juice and roast olive (OIL) and stir everything together until smooth. Wash the small cucumber, rub dry and roughly grate unpeeled.
    • Peel the garlic clove and place in a press. Add both ingredients and mix together again. Season with salt and gourmet pepper and then add to the vegetables / salad, mix.


    • Dice the two small rolls and place in a pan that has previously been heated with the frying olive (oil). Roast them in it for about 5 minutes at a medium temperature until golden brown. Then take the roasted cubes out of the pan and set aside.
    • Now wash the chicken breast fillet and pat dry with a paper towel. Then cut into strips. Put the chicken strips in the pan where the bun cubes were previously in the pan. Add some of the roast olive (oil) and fry the meat for a few minutes until crispy brown.
    • Now season with salt, gourmet pepper and add the gyros spice mixture to taste. Add the cubes that have been set aside, mix with the meat and then remove the pan from the stove. Lastly, take the fresh spinach, rinse once, remove the stems and yellow leaves.


    • Then add the freshly rinsed spinach to the vegetables / salad and mix together once completely. Now take two large flat plates and add the vegetables / salad first. On top of the mixture of chicken strips and diced bread rolls, serve immediately.
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    Written by John Myers

    Professional Chef with 25 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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