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Chicken and Cucumber Salad with Yogurt Dressing

By Donna Hay
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Chicken and Cucumber Salad with Yogurt DressingWilliam Meppem

Recipe information

  • Yield

    Serves 4

Ingredients

3 (180g) chicken breast fillets, poached
2 Lebanese cucumbers, sliced lengthways
2 stalks celery, trimmed and thinly sliced
1 cup flat-leaf parsley leaves
2 tablespoons dill sprigs
2 tablespoons mint leaves

Yogurt Dressing:

3/4 cup (210g) thick plain yoghurt
100g soft feta
2 tablespoons lemon juice
1 tablespoon water
Sea salt

Preparation

  1. To make the yogurt dressing, place the yoghurt, feta, lemon, water and salt in a food processor and process until smooth. Slice the chicken and divide between serving plates with the cucumber, celery, parsley, dill and mint. Spoon over the dressing to serve.

Buy the full book from HarperCollins or from Amazon. Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.
TagsSaladChicken BreastChickenPoultryCucumberVegetableMintHerbs & SpicesYogurtDairyCeleryParsleyDillFetaCheeseSideMainLunchGluten FreeNut Free30 Minutes or LessEasySimmerFood ProcessorSummerSpringHarper CollinsCookbooks
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