Cucumber Salad

Name: Cucumber Salad
Total time: 25 min
Yield: 1
Ingredients: 200 gram Chicken fillet; 125 gram Greek yoghurt, natural, lactose free 7% fat; -1 gram Garlic powder; -1 gram Black pepper; 250 gram Cucumber; 1 medium Tomato; 0.5 medium Red onion; 1.5 tablespoon Sunflower seeds; 1 tablespoon Olive oil; 10 gram Lemon juice, 100%; -1 gram Pink salt

Fresh and light cucumber salad with chicken fillet, vegetables and yogurt dressing, which is well suited for a nutritious lunch or dinner. Crispy cucumber, juicy tomato and sunflower seeds add texture and balanced taste to the salad.

25 min · 1 servings · 620 kcal · protein 64 g · carbs 25 g · fat 32 g

Ingredients

200 gram Chicken fillet
125 gram Greek yoghurt, natural, lactose free 7% fat
-1 gram Garlic powder
-1 gram Black pepper
250 gram Cucumber
1 medium Tomato
0.5 medium Red onion
1.5 tablespoon Sunflower seeds
1 tablespoon Olive oil
10 gram Lemon juice, 100%
-1 gram Pink salt

Instructions

Cut the chicken fillet and season with salt and pepper. Fry over medium heat in a little olive oil for 4–6 minutes on each side until the chicken is golden and cooked through. Slice the cucumber or cube it, chop half a red onion into thin slices, and dice the tomato. Mix Greek yogurt with lemon juice, a pinch of salt, pepper and garlic powder. Add a little olive oil if desired. Put all ingredients in a bowl, add the sauce and mix gently. Sprinkle with sunflower seeds and serve immediately.