Summer chicken salad

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 347 Kcal, 43g Protein, 12g Carbohydrates, 13g Fat


  • To poach the chicken
  • 4 chicken breasts (each approx. 150 g)
  • 7 dl chicken bouillon
  • Salad dressing
  • 5 tbsp white balsamic vinegar
  • 1 tbsp mustard
  • a little pepper
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 150 g plain greek yoghurt
  • Salad
  • 200 g celery, cut diagonally into thin slices
  • 0.5 cucumber, halved lengthwise, thinly sliced
  • 250 g blackberries
  • 100 g rocket, roughly chopped

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  • To poach the chicken

    Bring the stock to the boil, reduce the heat, add the chicken and cook at just below the boil for approx. 15 mins. Allow the chicken to cool slightly in the stock, remove the chicken, pull apart using two forks.
  • Salad dressing

    Combine the mustard, balsamic, oil and yoghurt, season. Set aside half of the dressing, add the chicken to the remainder of the dressing, mix.
  • Salad

    Mix the celeriac, cucumber, blackberries and rocket with the reserved dressing, place the chicken on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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