John Myers
Ingredients for 1 servings:
- 100 g chicken, fully cooked
- 1 egg(s), size M, hard-boiled
- 110 g cucumber(s) with peel
- 70 g date tomatoes or cocktail tomatoes
- 30 g grapes
- 35 g Gouda, young
- 100 g low-fat yogurt
- 1 tsp lemon juice
- 10 g basil pesto (alla Genovese)
- e.g. lemon pepper
- n. B. Salt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
with chicken, egg, Gouda and pesto
Wash the cucumber, tomatoes, and grapes and cut them into pieces. I like to leave the skin on the cucumber. Cut the chicken, egg, and cheese into pieces and mix them with the fresh ingredients in a bowl. In a separate bowl, mix the yogurt with lemon juice and pesto and season with the spices. Pour the dressing over the salad and enjoy. I like to prepare the salad the evening before and then take it to the office for lunch. If I’m in a hurry, I like to use ready-cooked chicken from the refrigerated section. The Gouda cheese can also be easily replaced with mozzarella.
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