Danish chicken salad on rye (kyllingesalat)

Name: Danish chicken salad on rye (kyllingesalat)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 500 g White chicken; 250 g Button mushroom; 200 g Canned white asparagus; 200 g Plain Greek yogurt; 40 g Mayonnaise; 1 tsp Mustard; 0.5 pc Citrus limon (L.) Burm. f.; 40 g Bacon strip; 280 g Rye and wheat bread; 1 pc Cucumber; 200 g Solanum lycopersicum esculentum M.; 20 g Lepidium sativum; 1 pinch Black pepper ground

Chicken, mushrooms and white asparagus in a lighter yoghurt-mayo dressing, on rye bread with crisp bacon and cress: the Danish classic as a dinner.

45 min

in total

people

521

calories per serving

In one serving

39 g
Protein: 45 g
Carbs: 19 g
Fat

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Ingredients

500 g
White chicken
250 g
Button mushroom
200 g
Canned white asparagus
200 g
Plain Greek yogurt
40 g
Mayonnaise
1 tsp
Mustard
0.5 pc
Citrus limon (L.) Burm. f.
40 g
Bacon strip
280 g
Rye and wheat bread
1 pc
Cucumber
200 g
Solanum lycopersicum esculentum M.
20 g
Lepidium sativum
1 pinch
Black pepper ground

Allergens

milkeggsmustardgluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Poach the chicken 12 minutes in simmering water, cool slightly and dice. Dry-fry the mushrooms.
Mix yoghurt, mayonnaise, mustard and lemon; fold in the chicken, mushrooms and asparagus pieces and season.
Crisp the bacon. Top the rye slices with the salad, bacon and cress, with cucumber and tomatoes on the side.