Summer Salad with Chicken and Yogurt

To prepare the chicken breast, preheat the oven to 180 degrees and let it heat up. Marinate the chicken breast by rubbing it with olive oil, salt, black pepper, and garlic powder, then place it in a baking dish. Bake for approximately 20 minutes until the inside is fully cooked and it is lightly browned. After letting the chicken breast out of the oven rest at room temperature, dice it into small cubes or shred it with a fork.

Meanwhile, prepare the vegetables you will use in the salad. Wash the cucumber thoroughly with water, peel it, and dice it into cubes. After peeling the carrot thinly, grate it using the fine side of the grater.

Take the strained or normal yogurt, olive oil, and freshly squeezed lemon juice in the quantities specified in the recipe into a wide and deep mixing bowl. Whisk well with a wire whisk or a fork until a smooth and homogeneous consistency is obtained.

Add the diced cucumbers and grated carrots to the sauce you prepared. Gently mix with a spatula so that the vegetables fully absorb the sauce.

After the vegetables have met the sauce, add the chicken breast pieces that you previously baked and prepared in cubes to the bowl. Carefully mix all the components, taking care not to crush the ingredients.

Wash the dill with cold water and dry it, then chop it very finely on a cutting board. Add the finely chopped dill to the top of the salad, check the remaining spices, mix your salad one last time, and transfer it to a serving plate.