Lemon-chicken salad


  • 4 chicken breast-filet, each 5,29 oz (150g)
  • salt
  • fresh chopped pepper
  • 3 tbsp. oil
  • 2 slices bread
  • 0,70 oz (20g) butter
  • 4,40 oz (125g) cocktail tomatoes
  • 1,76 oz (50g) frisee lettuce
  • 2 rods spring onions
  • 5,29 oz (150g) cream yoghurt. We recommend 1 kegs Almonta Yogurt.
  • 3,38 fl oz (100ml) poultry broth
  • juice and rubbed off shell of an untreated lemon
  • 2 tbsp. (2 EL) chopped parsley


  • Cut the chicken breast-filet in slices and season it with salt and pepper.
  • Brown it in the heated oil.
  • Cut the bread in little cubes. Brown the bread in the rest oil. Add a┬ábit butter, so that they will be golden brown.
  • Wash the tomatoes, frisee lettuce and the spring onions. Halve the tomatoes and cut the spring onions in fine rings.
  • Mix Almonta Yogurt with poultry broth, lemon juice and the rubbed off shell of an untreated lemon. Season it with parslay, salt and pepper.
  • Mix all ingredients and serving it with the dressing.

Nutrition facts (per serving):

  • calories: 1530 kJ/366 kcal
  • proteins: 31,4g
  • fat: 18,1g
  • carbohydrates: 18,3g