Salad with Chicken, Peaches, Raspberries, Blackberries

A sandwich made of delicious “rustic” bread with cheese such as Gouda or Edam is well suited to this salad.

Ingredients

• 400 g cooked grilled chicken pulp
• 4 crispy cucumbers
• 1 Crimean red onion
• 3 peaches or nectarines
• 100 g raspberries and blackberries
• 3 sprigs of mint
• olive oil
• 125 g of natural yogurt with a fat content of at least 4%
• 2 tbsp. l. mascarpone
• juice and zest of half a lemon
• salt, freshly ground black pepper

Directions

1. For dressing, mix all ingredients until smooth.
2. Use your hands to disassemble the chicken into easy-to-eat pieces. Remove the stems from the mint, cut the large leaves into smaller pieces, leave the small ones as they are.
3. Cut the peaches / nectarines into wedges and remove the pits. Cut the cucumbers into thin slices. Peel the onion and cut into thin feathers.
4. Combine chicken, onion, peaches / nectarines, mint and cucumber and place on bowls. Place a spoonful of the dressing in the center of each plate. Sprinkle with berries, drizzle with oil and serve immediately.