If your diet requires you to focus less on carbohydrates and more on proteins, then this Chicken yogurt/curd salad is the best choice. It’s tasty, fresh, lower on calories and super scrumptious. Replacing mayonnaise with yogurt/curd is always a healthier choice, unless, you are allergic to dairy products. Combine the chicken with veggies to turn the dish into a balanced meal.
Preparation Time: 30 mins
75 Grams of boneless chicken (boiled and shredded)
3-4 Carrots (thinly sliced into 1 inch)
5-8 French beans (sliced into 1 inch)
1/2 Cup of broccoli florets (optional)
1/2 Cup of coriander/cilantro (thinly diced)
1 Cup of Danone’s Greek yogurt/curd (ensure that the whey is separated from the curd to turn it into a thicker consistency)
2 Cups water
Salt as per taste
Pepper as per taste
In a vessel, add water, salt and boneless chicken breasts. Let the mixture boil until the chicken is cooked. This would take around 10 minutes. Drain the chicken out of the water and use the same water to boil the vegetables (carrots, broccoli & beans). Boil the veggies for 5 minutes and drain them under cold tap water.
In a large salad bowl, add the shredded chicken and the boiled veggies. Mix it gently using a wide spatula. Add the yogurt/curd and mix the salad using the spatula. Sprinkle pepper and diced cilantro/coriander from top (check the consistency of salt). Cover the lid of the bowl and keep it refrigerated for 10-12 minutes. Serve it cold.
Note: The salad’s taste depends on the taste and quality of the yogurt/curd being used. Please do not use curd that’s gone too sour for this recipe.
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