This delicious salad is actually prepared with mayonnaise, but i think this version is better :). Make sure you use quality mustard, the normal ones are a little bit punchy and will overpower the chili.
Ingredients: chicken breasts, smoked paprika, 2 garlic cloves, 1 red chili, 2 tbsp olive oil, 1 tsp Dijon mustard, 5 tbsp fat free yogurt, 1 iceberg lettuce, 2 handfuls spinach, 2 handfuls rocket, 2 handfuls watercress, parmesan, salt, pepper, oil, vinegar.
You could slice the chicken breasts in thinner portions, if you want them to cook quick. Also, this will allow a more uniform cook throughout the thickness.
Heat the grill. Rub some oil on the breasts. Season with salt and pepper. Add some smoked paprika.
When the chicken is done, let it rest for 5 - 10 min, before cutting it into small slices. Make sure you slice it along the fibers.
Crush the garlic and chili until forming a paste.
Mix the paste with one tsp of mustard.
Add the yogurt and mix well. The mix should have the consistency of a double cream. If yours is too thick, you can add a little bit of water.
Tear the lettuce leaves into smaller pieces.
Add the other greens.
Put half of the yogurt mix into the bowl and mix together.
Grate the parmesan on top. Add the chicken slices.
When serving, add some of the remaining cream on top. Serve with brown bread.
