Polish cucumber salad (Mizeria) with grilled chicken
From the foundersAlexander Eriksson·Founder & CEO
Classic Polish cucumber salad with creamy Greek yoghurt and fresh dill, served with perfectly grilled chicken fillet.
Ingredients
2 servings
- 500 gchicken breast fillet
- 2 stcucumber
- 1.5 dlGreek yoghurt (low fat)
- 1 stlemon (juiced)
- 1 knippefresh dill (chopped)
- 1 mskBregott®
- 65 gbaby spinach
- 1 klyftagarlic
- 1 nypasalt and black pepper
How to make it
- 1
Season the chicken breast fillets with salt, pepper and a little crushed garlic. Grill, or fry in Bregott, until cooked through (about 72°C core temperature).
- 2
Slice the cucumbers very thinly, ideally on a mandoline.
- 3
Toss the cucumber slices with a little salt in a sieve and leave to drain for 5-10 minutes for a crisper salad.
- 4
Mix the Greek yoghurt, half the lemon juice, finely chopped dill and a crushed garlic clove in a bowl.
- 5
Squeeze the excess liquid out of the cucumbers and fold them into the yoghurt dressing. Season to taste with a little salt and pepper.
- 6
Serve the freshly cooked chicken on a bed of baby spinach with the cool, creamy cucumber salad.
Kitchen tips
- Salting the cucumber first and letting it drain stops the Mizeria from going watery.
- Let the chicken rest for 5 minutes before slicing so it stays juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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