Vegetable Chicken Salad with Mandarins

Ingredients

• 1 double chicken breast fillet (300 g each)
• Salt
• Pepper
• 1 tbsp oil
• 400 g carrots (4 carrots)
• 150 g Frozen Peas
• 1 small can mandarins
• 150 g salad mayonnaise
• 50 g yogurt
• 1 tsp curry powder
• a splash of lemon juice (to taste)
• 2 tsp dried herbs

Instructions

1. 1.

   Slice the chicken breast fillets lengthwise, rinse and pat dry. Season with salt and pepper. Heat oil in a pan. Sear the chicken fillets on both sides, add a little water, and cook for 10-12 minutes while turning occasionally. Let cool.

2. 2.

   Peel the carrots and cut into sticks. Blanch in salted water for 2-3 minutes; add peas during the last minute. Transfer vegetables to a colander, rinse with cold water, and drain well. Drain the mandarins in a colander and reserve the juice.

3. 3.

   Whisk together mayonnaise, yogurt, curry powder, and some mandarin juice. Season with salt, pepper, and lemon juice. Stir in dried herbs.

4. 4.

   Slice the cooled chicken breast. Combine vegetables, mandarins, and salad sauce; arrange on a plate alongside the sliced chicken.