Cook the corn in boiling water until tender. Cut off the kernels.
In a food processor, blend the yoghurt, basil, coriander and lemon juice together until smooth.
Spice the chicken breasts with the paprika and cook in boiling water. Shred the cooked chicken.
Cut the bread into small blocks (croutons). Fry these blocks in canola oil until crispy.
Peel and grate the beetroot. Rinse the butter lettuce in water with salt. Cut the radish and nectarines into slices.
Arrange all the prepared vegetables on a plate topped with the shredded chicken, croutons and nectarines. Serve the yoghurt sauce on the side.
Ingredients
Directions
Cook the corn in boiling water until tender. Cut off the kernels.
In a food processor, blend the yoghurt, basil, coriander and lemon juice together until smooth.
Spice the chicken breasts with the paprika and cook in boiling water. Shred the cooked chicken.
Cut the bread into small blocks (croutons). Fry these blocks in canola oil until crispy.
Peel and grate the beetroot. Rinse the butter lettuce in water with salt. Cut the radish and nectarines into slices.
Arrange all the prepared vegetables on a plate topped with the shredded chicken, croutons and nectarines. Serve the yoghurt sauce on the side.