A quickly prepared chicken and beef pastrami salad, with some chunky cucumber and tomatoes to boot.
This chicken and beef pastrami is very quick to make and it can be served in pita pockets as suggested or with a nice crusty rustic homemade bread. Great for a work packed lunch or a picnic.
Chicken and beef pastrami salad
It only takes a little bit of chopping and this refreshing salad is ready in no time.
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Servings: 4 people
Calories: 198kcal
Equipment
- knife
- chopping board
- glass bowl
- wooden spoon
Ingredients
- 200 g chicken breast cooked
- 200 g beef pastrami roast beef slices
- 1/2 large iceberg lettuce
- 1/2 cucumber organic
- 100 g cherry tomatoes
- 10 sprigs parsley fresh - chopped
- 1 tbps mayonnaise
- 1 tbps salad cream
- 100 g yoghurt
- sea salt to taste
- pepper to taste
Instructions
- ash thoroughly the cucumber, tomatoes and the lettuce and leave aside for 5 minutes.
- Put the yoghurt, mayonnaise and salad cream in a bowl mix well with salt and pepper to taste.
- Chop the lettuce, cucumber and tomatoes as well as the chicken and the beef pastrami. Put all in a bowl.
- Pour the yoghurt mixture over the meat and the other ingredients and mix well.
- Serve as it is or in pitta breads.
Nutrition
Calories: 198kcal | Carbohydrates: 7g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 894mg | Potassium: 616mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 36mg | Calcium: 199mg | Iron: 2mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!
Betty G says
Made this yesterday and took it for a picnic. I did put them separately (pita bread and the salad into a plastic container and assembled it all on the spot before eating). I used dill instead of parsley and added a little more mayo.
It was beyond delicious and thoroughly enjoyed by us all – 8 people said a big thank you for this recipe. Such a winner with kids too. Thank you so much for your wonderful recipes Ramona – I am so keen to try your calamari recipe now 😉