400 g chicken breast fillet salt, pepper
1 tablespoon oil
8 tablespoons sunflower seeds 4 tablespoons crème fraîche
200 g yogurt (20 percent) 1 bunch of mint or lemon balm if desired
Remove peel from kohlrabi, carrots, grate coarsely. Cut onions into narrow rings. Season chicken breast with salt, season with pepper, roast in hot oil until golden brown all over. Roast sunflower seeds in coated frying pan. Stir crème fraîche, yogurt until smooth, season strongly with salt and freshly ground pepper. Finely chop mint and fold in. Cool chicken breast and chop into small cubes. Arrange with shredded vegetables, spring onions, pour sauce over and sprinkle with sunflower seeds.
Tip for those in a hurry: instead of chicken breast, use ready-smoked turkey breast.
Per unit: about 370 calories / 1,548 joules.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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