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- Eggs:
- 1- 1,5 l water
- 1 pkgeggs
- Parsley Dressing:
- 1 pkgsour cream
- 1 pkgnatural yogurt
- 2 garlic clove
- 1 pkgparsley
- pinch salt
- pinch black pepper
- 1 tsp sugar
- 1 pkgdijon mustard
- Salad:
- 1 pkgcorn
- 1 salad
- 1 cucumber
- 1 pkgtomatoes
- 1 tbspoil
- 0,5-1 tsp salt
- pinch black pepper
- Additional Ingredients:
- 1 pkgsmoked chicken breasts
- 2 pkgcrutons
Tip- You can warm the smoked chicken breast in a pan or serve it cold.
- You can also use a food processor to prepare the dip. This will enhance the flavour of the parsley.
- 1Pour water into a large pot and bring it to a boil. Add the eggs to the water and boil them for 7 minutes over medium heat.
- 2Prepare the parsley dressing. Pour the sour cream and yogurt into a bowl. Peel the garlic and chop it finely. Rinse the parsley, chop it finely, and add it together with the garlic to the other ingredients. Season with salt, black pepper, sugar, and mustard. Stir and let it rest.
- 3Rinse the corn in a colander under cold water and let it drain.
- 4Rinse the lettuce, cut it into smaller pieces, and place it in a bowl. Rinse the cucumber and tomatoes, chop them finely, and add them to the salad along with the corn. Drizzle with oil, season with salt and black pepper, and toss gently.
- 5Place the chicken on a pan and briefly sauté it.
- 6Cool the eggs under cold running water. Peel, rinse, and cut them into wedges.
- 7Serve the mixed salad on plates, add the chicken, eggs, and croutons. Finish with a drizzle of the parsley dressing.
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20 min