Polish mizeria cucumber salad with grilled chicken
From the foundersAlexander Eriksson·Founder & CEO
Classic cucumber salad with dill and lemon, made here with rich Greek yoghurt for extra creaminess and served with juicy grilled chicken fillet.
Ingredients
2 servings
- 500 gchicken breast fillet
- 2 stcucumber
- 1.5 dlGreek yoghurt (0% or low-fat)
- 1 stlemon (juice)
- 1 knippefresh dill (chopped)
- 1 mskBregott® (butter and rapeseed oil spread)
- 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 sieve, salt lightly and leave to drain for 10 minutes to remove excess liquid.
- 2
Lightly flatten the chicken breast fillets so they are an even thickness. Brush with melted Bregott and season all over with salt and pepper.
- 3
Grill the chicken over medium-high heat for about 5-7 minutes per side until the core temperature reaches 72°C. Rest for a few minutes before carving.
- 4
Squeeze the last of the liquid out of the cucumber slices with your hands.
- 5
Mix the Greek yoghurt with the lemon juice, finely chopped fresh dill, crushed garlic and a pinch of salt and black pepper in a large bowl.
- 6
Fold the cucumber slices into the yoghurt dressing.
- 7
Serve the grilled chicken on a bed of fresh baby spinach with the creamy cucumber salad.
Kitchen tips
- Squeezing the cucumber thoroughly is the key to a salad that isn't watery, especially when using Greek yoghurt.
- Sprinkle flaky sea salt over the chicken when serving for an extra crunchy saltiness.
AI-generated content. Always verify ingredients and allergen information yourself.
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