Shredded Chicken Salad

 

2 chicken breasts

8 radishes

2/3 tomatoes

2 Lebanese cucumbers

1 mango

1 spring onion

For the sauce

1 small red onion

2 garlic cloves

2 tablespoons of ketchup

4 tablespoons of Greek yogurt

Ca. 10 drops of Worcestershire sauce

1 tablespoon chopped basil

Nice squeeze of lemon juice

Poaching chicken

Put the chicken breasts in a large pan with water, some coriander seeds, bay leaf, pepper, basil, carrot and celery. Let the water come to a simmer and let is simmer very lightly for about 15 minutes. Turn down the heat and let the chicken cool down in it the fluid so it stays’s nice and juicy. When it is ready, shred the chicken.

Make the sauce

Cut the onion in really small pieces and mince the garlic. Mix it with the yogurt, ketchup, basil, lemon juice, pepper, salt  and the worcestershire sauce, you can use les then 10 drops if you find it to strong.  Do keep in mind that when you mix the sauce with the salad, it will become less strong.

The salad

Cut the tomatoes, cucumbers, mango and the radishes in small cubes. Cut the spring onion in rings. Mix the salad ingredients, sauce and chicken together and taste if it needs something more lemon or another ingredient of the sauce.

I served the salad in a bowl with some lettuce leafs. It can be a main course for two persons, serve it with potatoes, bread or rice; or a side dish for three or four.

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