Chicken, Egg, and Cucumber Salad with Yogurt Dressing
A light, festive salad with chicken, hard-boiled egg, cucumber, and green peas. A tangy yogurt-dill dressing keeps it fresh without a heavy sauce.
- Time
- 35 min
- Serving
- 316 kcal
- Ingredients
- ≈ $2.43
- Protein
- 43 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 130 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Cucumbers≈ $3.67 per kg 110 g
- 4 Canned green peaspack 400 g ≈ $1.00 60 g
- 5 Plain yogurtpack 300 g ≈ $2.19 45 g
- 6 Mustard 5 g
- 7 Dillpack 50 g ≈ $1.80 5 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach the chicken1 breast in salted water for 18–20 minutes until fully cooked. Cool in the broth, then dice.
Boil the egg for 9 minutes after the water comes to a boil, cool, peel, and chop.
Cube the cucumber3, drain the peas, and roughly chop the dill7.
Mix yogurt with Dijon mustard, salt, and black pepper.
Combine chicken1, egg, cucumber3, peas, and dill7. Toss with the dressing.
Tips
- Why it works
- Cook the chicken for 18–20 minutes to keep it juicy, because overcooked chicken turns dry and tough. Cover it with cold water so the protein doesn't set right away.
- Substitutions
- Swap the yogurt for 10% sour cream. The taste will be creamier but heavier. Use pickled cucumbers if you have no fresh ones, but cut the amount to 80 g.
- Common mistakes
- If you boil the eggs longer than 9 minutes, they turn rubbery. Check doneness: the white should be firm and the yolk slightly runny.
- Storing and reheating
- Keep in the fridge for 2 days. Stir before serving so the dressing coats everything evenly. Don't freeze.
- Serve with
- Serve with whole grain bread or thin slices of rye loaf. Works for a festive table without meat dishes.
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