Polish cucumber salad (Mizeria) with grilled chicken
From the foundersAlexander Eriksson·Founder & CEO
A fresh Polish cucumber salad (Mizeria) with crunchy cucumber and dill in a light, creamy dressing. Served with juicy grilled chicken fillet for a filling, high-protein meal.
Ingredients
2 servings
- 2 stCucumber
- 500 gChicken breast fillet
- 1.5 dlSoured cream (or cooking yoghurt)
- 1 stLemon (squeezed juice)
- 1 knippeFresh dill (chopped)
- 1 mskBregott® (for grilling)
- 65 gBaby spinach
- 1 klyftaGarlic
- 1 nypaSalt and black pepper
How to make it
- 1
Slice the cucumbers very thinly, ideally with a mandoline. Put the slices in a colander, sprinkle with a little salt and leave for 10 minutes to draw out excess liquid. Then gently squeeze out the liquid with your hands.
- 2
Flatten the chicken breast fillets to an even thickness. Season with salt, pepper and a little crushed garlic. Grill the chicken in a griddle pan or on a barbecue with Bregott, about 6-7 minutes per side until the internal temperature reaches 72 degrees.
- 3
Mix the soured cream, lemon juice, finely chopped dill and a pinch of black pepper in a bowl.
- 4
Fold the drained cucumber slices into the dressing and mix well.
- 5
Slice the grilled chicken. Arrange a bed of baby spinach on plates, spoon the creamy Polish cucumber salad over and top with the warm grilled chicken.
Kitchen tips
- Salting the cucumber is the key to a creamy Mizeria that doesn't turn watery after a while.
- Finish with flaky salt when serving to lift the flavours even more.
AI-generated content. Always verify ingredients and allergen information yourself.
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