© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

I use a combo of Greek yoghurt and crème fraîche to make the dressing because I just love the creamy tangy Greek yoghurt. You can use mayonnaise if you like. Curry powder is a wonderful spice blend for adding a depth of flavour to food. Use as much or as little as you like. The chicken and egg salad is delicious as it is or in a sandwich or pita pocket. It's perfect for a quick and healthy lunch.
SaladCurry Greek Yoghurt Dressing

5 Medium eggs, hard boiled and diced
200 g Chicken breast, baked and cut in cubes (or leftover roasted chicken)
1/2 tbsp Olive oil
150 g Carrot, peeled and diced
150 g Sweet corn
3 Cherry radish, thinly sliced
100 g Full fat Greek yoghurt
100 g Crème fraîche (or sour cream)
2-3 tsp Curry powder
1 tbsp Freshly squeezed lemon juice
Salt and pepper to taste

Bring a saucepan of water to the boil. Add eggs and simmer for 8 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further. Peel and chop the eggs. Place them in a large bowl.
Rub olive oil on the chicken breast and generously sprinkle with salt and pepper. Place chicken breast in an oven dish and bake for 30 minutes. Remove and allow it to rest and cool for 10 minutes. Reserve the juice. Cut the chicken into small cubes.
In a medium bowl, combine Greek yoghurt, crème fraiche, curry powder, lemon juice, juice from the roa...