Boil the breast and cool it in the broth in which it was cooked. So the meat will turn out much softer and juicier. Boil the eggs and cool them. In general, the usual preparation!) 🙂
Before you start preparing the salad, prepare the dressing. In yogurt (or mayonnaise), add lemon juice, poppy seeds and squeeze garlic through a press. Sprinkle with salt and pepper to taste. Let it persist.
Cut the chicken breast into small pieces.
Grate the cheese on a coarse grater.
Rub the eggs.
Rub the celery stalk.
It remains only to mix everything and fill it up. And the salad is ready. Cooking takes longer than cooking itself.
