Charlottenburg Chicken Salad

Here’s Emmie’s super simple and healthy, chicken salad.

I’ve named this salad after Charlottenburg, the suburb I lived in while I was abroad in Berlin for 16 months. I made this salad for my boyfriend and I countless times – knowing it was nutritious and flavourful, and not to mention easy to make after a days work.

Without further ado, let’s get cooking!

Serves: 2
Time: 10 minutes for chicken + 2 minutes for salad prep.

What you will need:

  • 250g chicken breast, cut into big chunks (approx. 3-5cm width) or a little bigger than bite sized.
  • 300g feldsalat OR use 1 small head of lettuce, any kind.
  • 10 cherry tomatos.
  • 2-3 tablespoons of quark OR low fat Greek Yoghurt.
  • 6 Small Mushrooms, sliced.
  • 1 tablespoon Extra Virgin Olive Oil.
  • 50-70g of your favourite cheese broken into pieces.
  • Salt and Pepper.

What to do:

  1. Find yourself a large fry pan. Put it on the stove. Put the oil in it. Turn the heat up to 7 or medium high and once the oil has tiny little bubbles in it, throw your already cut chicken pieces in. Salt and pepper them now.

  2. Once your chicken is almost finished – check by cutting a piece in half, and look to see it mostly cooked to a white colour and still a little pink inside. Throw in your mushrooms now and let them cook together while stirring occasionally. This will brown your chicken on the outside while your mushrooms cook in the flavours already in your pan.

  3. Once everything is cooked – check your chicken is white all the way through with NO pink areas – set aside and start preparing your salad.

  4. I like to create this salad straight in the bowl I’m serving it in, so because we are making this recipe for two, find two bowls. Place half your feldsalat or lettuce in each, and add half of the cherry tomatoes, half of the cheese too.

  5. Add your chicken and mushrooms on top (half each again) and put a healthy dollop of Quark or Greek Yoghurt on top. Stir together before eating.

Enjoy this summery, fresh and healthy salad tonight!



Emmie’s Top Tips: For a Vegetarian option, fry up Capsicum (Red Pepper) and Eggplant (Aubergine) instead of Chicken! For a Vegan option do this, and serve with a Cashew based cheese and no Quark/Yoghurt!

If you follow a meat-free diet or meat and dairy- free, let me know in the comments how you would make this dish! Like I suggested in Emmie’s Top Tips, or would you use other ingredients?


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