Light Danish Chicken Salad (Hønsesalat)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Poach 250 g chicken breast in salted water for 12 minutes, leave to cool and dice.

   12:00
2. 2

   Cut 150 g asparagus into pieces and blanch with 80 g peas in salted water for 4 minutes, then refresh in cold water.

   4:00
3. 3

   Mix 120 g yoghurt with 1 tsp mustard, the juice of 0.5 lemon and 1 tsp salt.

4. 4

   Fold the chicken, asparagus and peas into the dressing and serve on bread or salad leaves.