Dietary Olivier

Boil the chicken breast (200 g) until cooked and let it cool completely.

Boil the carrot (80 g) until soft. Boil the eggs (3 pcs) hard.

Dice the chicken breast, carrot, and eggs, and the fresh cucumber (100 g) into cubes. Finely chop the green onion (40 g).

Combine all the ingredients in one bowl. Add the green peas (50 g).

Mix natural yogurt (100 g) with sugar-free mustard (to taste). Dress the salad with the yogurt-mustard dressing. Gently mix and serve.