Yogurt & Dill Chicken Salad

Name: Yogurt & Dill Chicken Salad
Prep time: 10 s
Cook time: 10 s
Total time: 20 s
Yield: 6
Cuisine: Global
Ingredients: 1 tablespoon Butter without salt; 1 Medium Onions raw; 2 Cloves Garlic raw; 1 cup Soup stock chicken home-prepared; 18 ounces Chicken breast tenders breaded uncooked; 200 grams Nestle Milkpak Yogurt; 1/4 cup Mayonnaise dressing no cholesterol; 2 Large Onions spring or scallions (includes tops and bulb) raw; 1/2 cup Dill weed fresh; 1 teaspoon Salt table; 1/8 teaspoon Spices pepper black

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a refreshing salad which can also be used as filling for sandwiches.

Salad

Global

Treenut-Free

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Servings

- 6 +

1 tablespoon Butter, without salt

Butter, without salt

1 Medium Onions, raw

Onions, raw

2 Cloves Garlic, raw

Garlic, raw

1 cup Soup, stock, chicken, home-prepared

Soup, stock, chicken, home-prepared

18 ounces Chicken breast tenders, breaded, uncooked

Chicken breast tenders, breaded, uncooked

200 grams Nestle Milkpak Yogurt

Nestle Milkpak Yogurt

1/4 cup Mayonnaise dressing, no cholesterol

Mayonnaise dressing, no cholesterol

2 Large Onions, spring or scallions (includes tops and bulb), raw

Onions, spring or scallions (includes tops and bulb), raw

1/2 cup Dill weed, fresh

Dill weed, fresh

1 teaspoon Salt, table

Salt, table

1/8 teaspoon Spices, pepper, black

Spices, pepper, black

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10'

Poach the chicken

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Melt the butter over medium heat in a wide, shallow Dutch oven or sauté pan. Sauté the onion and garlic in the butter, then add the stock, and the chicken breasts. Add enough water to cover the chicken breasts by 1 inch. Bring to a boil. Cover and reduce the heat to a bare simmer. Cook for 8 to 10 minutes or until the chicken is cooked through. Cool thoroughly. Shred with two forks then chop the resulting shreds finely. You should have about 2 1/2 cups of shredded chicken

2 of 2

10'

Make the salad

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