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Chicken and beef pastrami salad
It only takes a little bit of chopping and this refreshing salad is ready in no time.
Course
Brunch, Lunch, Salad, Side Dish
Cuisine
Mediterranean, Ramona's Cuisine
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
182
kcal
Author
Ramona Sebastian
Equipment
knife
chopping board
glass bowl
wooden spoon
Ingredients
200
g
chicken breast (7.05 oz)
cooked
200
g
beef pastrami (7.05 oz)
roast beef slices
½
large
iceberg lettuce
½
medium
cucumber
organic
100
g
cherry tomatoes (3.53 oz)
10
sprigs
parsley
fresh - chopped
1
tablespoon
mayonnaise
1
tablespoon
salad cream
100
g
yoghurt (3.38 floz)
sea salt
to taste
pepper
to taste
Metric
-
US Imperial
Instructions
Wash the cucumber, tomatoes and lettuce thoroughly 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 bread pockets.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
7
g
|
Protein:
23
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
643
mg
|
Potassium:
574
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
867
IU
|
Vitamin C:
30
mg
|
Calcium:
64
mg
|
Iron:
2
mg