Chicken Salad with Cucumber and Corn

Ingredients

500 g chicken fillet

1 cucumber

1 celery stalk

150 g canned corn

lettuce

salt to taste

pepper to taste

For the dressing:

1 red onion

5 sprigs dill

3 tbsp mayonnaise

3 tbsp natural yogurt

salt to taste

Prepare the dressing. Finely chop the onion and dill. Place in a bowl, add the mayonnaise and sour cream, salt to taste, and stir. Set aside.

Cut each chicken fillet in half lengthwise to make thin cutlets. Season with salt and pepper to taste. Heat 1 tbsp vegetable oil in a frying pan over medium heat. Add the chicken fillet and fry for 2-3 minutes on each side. Remove from the pan and set aside.

Cut the cucumber in half lengthwise, then slice thinly. Slice the celery thinly as well.

Cut the cooled chicken fillet into small pieces.

Place the lettuce leaves on a serving platter. Mix the chicken, corn, cucumber, and celery, season with salt to taste, and arrange on top of the salad. Drizzle with the dressing and serve.

Enjoy!