Chicken Fillet and Oranges Salad: An Original and Easy Recipe 0 9

Cooking Time

1 hour 10 minutes

Nutritional Value

173 kcal per 100 g

Ingredients

• Chicken fillet — 350 g
• Hard cheese — 160 g
• Prunes — 80 g
• Orange (pulp) — 200 g
• Walnuts — 80 g
• Garlic — 1 clove
• White yogurt — 180–200 g
• Black peppercorns — 6 pcs.
• Bay leaf — 1 pc.
• Salt — to taste

Cooking Method

Place the chicken fillet in a pot, cover with cold water, add salt, black pepper, and bay leaf. Boil for about 30 minutes after boiling. Cool the cooked meat in the broth, then cut it into medium cubes.

Rinse the prunes, soak them in hot water for 5 minutes, dry, and chop finely. Peel the orange from the skin and white membranes, and cut the pulp into small pieces.

Lightly toast the walnuts in a dry skillet for 2–3 minutes and chop coarsely with a knife. Grate the cheese on a fine grater, and press the garlic.

In a deep bowl, combine the chicken fillet, prunes, orange, cheese, walnuts, and garlic. Add yogurt, salt to taste, and gently mix. Transfer the salad to a serving bowl and refrigerate for 10 minutes before serving.

Helpful Tip

If the orange is too juicy, use only the pulp, removing excess juice to prevent the salad from becoming watery.