Chicken Breast Salad with Yogurt Dressing

Ingredients

• 4 chicken breast fillets (≈140 g)
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 80 g Butter
• 20 g ground almond kernels
• 20 g chopped, peeled almond kernels
• 1 tsp chopped thyme
• 40 g breadcrumbs
• 0.5 tsp lemon zest
• 2 carrots
• 0.5 cucumber
• 5 radishes
• 1 head lettuce
• 150 g yogurt
• 1 tbsp finely chopped herbs (e.g., dill or parsley)
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 120°C with convection heat.

2. 2.

   Wash, pat dry, lightly salt and pepper the meat, then sear in a pan with 2 tbsp hot oil for about 2 minutes on each side. Set aside. Melt butter in the same pan, add almonds, thyme, and breadcrumbs, stirring well. Season with salt, pepper, and lemon zest. Spread this mixture over the chicken and bake in the preheated oven for 8–10 minutes until golden brown.

3. 3.

   Peel and cut carrots into long strips with a vegetable peeler. Wash cucumber, halve it, and slice thinly. Wash radishes, trim them, halve, and finely dice. Rinse lettuce, dry thoroughly, and tear into bite‑sized pieces.

4. 4.

   Whisk yogurt with herbs, lemon juice, and remaining oil to make the vinaigrette; season with salt and pepper. Arrange all salad components on plates. Slice the baked chicken into strips and place atop the salad bed, drizzling with dressing before serving.