150 grams fresh sheep cheese
150 grams natural yoghurt
4-5 spring onions
3-4 red radishes
1 bunch of dill
some green leaf thyme
100 ml olive oil + 2 tablespoons marinade salad + 1 tablespoon for dressing
50 ml soy sauce
1 teaspoon of dried oregano
Half a lemon (exactly juice from it)
We cleaned the chicken and we cut slices as for escalope, then we placed at marinated in olive oil mixed with soy sauce, oregano and pepper (do not need salt, soy is salty enough). We covered the bowl with plastic wrap and gave it in the refrigerator. If you’ve bought an entire chicken and don’t know what to do with the rest of the pieces, you can store them in the freezer for up to six months.
Then we washed all over lettuce and we cut it into pieces (not large or too small).
We cleaned onions and radishes. We put them over the lettuce.
This type of cheese is delicious. It is fresh, not sweet curd, it is still salt, but not that much, it is a spring cheese that has not yet become very salty. We cut it into piece and put it over the salad.
When we have finished this operation, we take the chicken from marinade and put it in the grill pan.
We have turned it also on the other side after about 5 minutes.
We have turned it a couple of times more until it penetrated well, then we cut it out into bands, which we then cut in half.
We put it over the salad with cheese.
Then we made the dressing. We put the yoghurt in a bowl over it we put a good tablespoon of chopped dill and some green leaf green thyme. This green thyme gives all the spruce, it tastes fresh and very aromatic.
We have mixed it all with a tablespoon of olive oil and a little freshly ground black pepper.
Then we poured it over the salad.
We squeezed half a lemon, we mixed all and that was it.
Enjoy your chicken salad.