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Salad with corn, chicken, feta and yogurt dressing

updated

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Ingredients for 4 servings:

  • 50 g pine nuts
  • 1 lettuce or 2 lettuce hearts
  • 1 can of corn, approx. 300 g
  • 250 g feta cheese
  • 200 g chicken
  • n. B. Spice(s) for the meat
  • some fat for frying
  • 100 g natural yogurt
  • 100 ml rapeseed oil or sunflower oil
  • 1 tbsp vinegar
  • 1 tsp, heaped mustard
  • salt and pepper
  • basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simply

Lightly toast the pine nuts in a pan. Finely chop the lettuce and add it to a large bowl with the corn. Cut the feta cheese into tiny cubes and add it. Dice the chicken, season to taste, and fry. For the dressing, mix the yogurt, oil, vinegar, and mustard with the spices thoroughly. This is easiest done with a small shaker. Add the dressing and the chicken to the salad. Sprinkle with the pine nuts.

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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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