Chicken Salad with Fruits and Lemon Yogurt Dressing

For the yogurt, stir together the sauce, orange juice, oil, poppy seeds, juice of one lemon, sugar, lemon zest and salt in a small baking bowl. Leave to stand at room temperature for one hour.

Cut the chicken, remove the skin and discard. Separate the meat precisely from the bones and cut into finger-thick cubes. Place in a large bowl. Remove the skin from the avocado, cut into slices 1 to 2 cm thick, dice and rub on the spot with juice of one lemon. Add to the chicken meat form. Cut the unskinned nectarines into finger-thick pieces and add them as well. Remove the peel from the oranges, remove the fillets with a sharp kitchen knife and mix with the other ingredients. Pour the dressing over it, mix well.

Spread out portion plates with rocket leaves and spread the chicken salad evenly on them. Serve garnished with parsley.

Tip: Use creamy natural yogurt for an even finer result!

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