Chicken and vegetable salad

08659 CHICKEN and vegetable SALAD INGREDIENTS for 4 PEOPLE 4 endives, corn 200 g canned (drained weight), a chicken breast, avocado, lemon juice, natural yoghurt, 8 tablespoons of olive oil, one tablespoon of mustard, salt and pepper 2 tablespoons Emulsified olive oil with salt, pepper and half the lemon juice.

Grease the chicken breast and let it stand for 30 minutes in the meantime separate the endive leaves, wash under cold water jets and drain.

Keep aside the larger leaves and chop the rest.

After 30 minutes you shoot the chicken breast and cut into cubes.

Peel avocado and cut it into cubes, put them in a bowl, add the corn, lemon juice, the chicken cubes and stir.

Finally chopped Endive United.

In a bowl mix the mustard with remaining oil, yogurt and a pinch of salt, until mixture is creamy.

Coated sides of in a salad bowl with the endive leaves held aside and place in the center of chicken salad.

Garnish the salad with a few tablespoons of sauce and serve the rest in a gravy boat.