Poultry

Chicken Carrot Salad with Yogurt

Salad
Portions2 peopleChangeTiming 20 minsView
Ingredients11 IngredientsViewSwitzerland90 % localView
  • 40  grams butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 240  grams chicken breast
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  grams fresh mint
    Swiss ingredient in season
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  • 160  grams greek yogurt
    Swiss ingredient in season
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  • 1  teaspoon ground black pepper
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    This ingredient is currently available from foreign production
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  • 1  tablespoon honey
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  • 6  teaspoons olive oil
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 2  grams parsley
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  • 35  grams rocket
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 1  teaspoon salt
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 200 grams carrots well, leave the skin on and cut them into pieces of around 3 cm
Add 40 grams butter to a small frying pan with lid and heat up over medium heat until the butter has melted
Add the carrots and 0.5 teaspoon salt to the frying pan, cover the pan with the lid and fry the carrots in the butter for around 3 minutes
Remove the lid from the frying pan and fry the carrots for another 3 minutes until they start to brown
Wash 2 grams fresh mint and 2 grams parsley, chop them and toss them with the fried carrots into a small bowl
Cut 240 grams chicken breast into pieces of around 4 cm and season them on both sides with 0.5 teaspoon salt and 1 teaspoon ground black pepper
Add 4 teaspoons olive oil to the small frying pan and heat up over high heat until the oil is hot
Add seasoned chicken to the frying pan and fry them on one side over medium heat for around 4 minutes until they are golden brown
Flip the chicken and cook them on medium heat for about 4 minutes until they are fully cooked through
Equally spread 160 grams greek yogurt on the plates and add 35 grams rocket and the fried carrots on top
Drizzle the Salad with 1 tablespoon honey and 2 teaspoons olive oil and add the fried chicken
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Chicken Carrot Salad with Yogurt

Rocket Recipes

Chicken pieces, carrots and rocket on a bed of yoghurt on a white plate
Timing 20 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 40  grams butter
  • 200  grams carrots
  • 240  grams chicken breast
  • 2  grams fresh mint
  • 160  grams greek yogurt
  • 1  teaspoon ground black pepper
  • 1  tablespoon honey
  • 6  teaspoons olive oil
  • 2  grams parsley
  • 35  grams rocket
  • 1  teaspoon salt

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Tools

  • 1 small frying pan with lid
  • 1 cutting board
  • 1 knife
  • 1 small bowl

Chicken Carrot Salad with Yogurt

Rocket Recipes

Instructions

Wash 200 grams carrots well, leave the skin on and cut them into pieces of around 3 cm
Add 40 grams butter to a small frying pan with lid and heat up over medium heat until the butter has melted
Add the carrots and 0.5 teaspoon salt to the frying pan, cover the pan with the lid and fry the carrots in the butter for around 3 minutes
Remove the lid from the frying pan and fry the carrots for another 3 minutes until they start to brown
Wash 2 grams fresh mint and 2 grams parsley, chop them and toss them with the fried carrots into a small bowl
Cut 240 grams chicken breast into pieces of around 4 cm and season them on both sides with 0.5 teaspoon salt and 1 teaspoon ground black pepper
Add 4 teaspoons olive oil to the small frying pan and heat up over high heat until the oil is hot
Add seasoned chicken to the frying pan and fry them on one side over medium heat for around 4 minutes until they are golden brown
Flip the chicken and cook them on medium heat for about 4 minutes until they are fully cooked through
Equally spread 160 grams greek yogurt on the plates and add 35 grams rocket and the fried carrots on top
Drizzle the Salad with 1 tablespoon honey and 2 teaspoons olive oil and add the fried chicken