Chicken Salad With Yoghurt Dressing


A simple and delicious chicken salad with yoghurt dressing. Extra tasty with potatoes, cheese and eggs.

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Chicken salad with yoghurt dressing
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-26, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-06-2021

40 minutes 4 people Salads
Chicken salad with yoghurt dressing


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  • 2 chicken breasts
  • about 4 large waxy potatoes
  • 1 bell pepper
  • 4 eggs
  • half a can of sweet corn
  • ½ iceberg lettuce
  • a handful of parmesan shavings
  • 200 ml Greek yoghurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
Chicken salad with yoghurt dressing ingredients
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Kitchen equipment

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  • medium-sized pan
  • small pan
  • cutting board & chef's knife
  • big bowl
  • medium-sized frying pan

Chicken Salad With Yoghurt Dressing

40 minutes 4 people Salads

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Preparation – 20 minutes

Fill a medium-sized pan with water and bring to a boil. Meanwhile, rinse the potatoes and cut them into fairly thick slices. There's no need to peel the potatoes. Boil the potato slices in about 10 minutes, the exact cooking time depends on the thickness of the slices.

Boil the eggs in a small pan for about 8 minutes. You can boil them shorter or longer, just as you like. Remove the seeds from the bell pepper and cut them into pieces.

Remove any excess fat and muscle from the chicken breasts and cut them into cubes. Drain the canned sweet corn.

Chicken salad with yoghurt dressing
Chicken salad with yoghurt dressing

Finishing the meal salad with chicken and yoghurt dressing – 20 minutes

Make a simple dressing in a large bowl by mixing the yoghurt with garlic powder, onion powder, pepper and salt.

Cut the iceberg lettuce into pieces and mix it together with the dressing, pieces of bell pepper and half a can of corn in the large bowl.

Heat a dash of olive oil in a medium-sized skillet and fry the chicken pieces until nicely cooked and golden brown.

Meanwhile, peel the eggs and divide them into wedges. Finish the salad with the potato slices, a good handful of cheese shavings, egg wedges and the chicken. Enjoy!

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