Calories
271 kcal
Protein
28 g
Fat
3 g
Carbohydrates
43 g
Rinse the meat under running water. If there are any traces of feathers on the skin, be sure to remove them. To get less fatty meat and broth, try to remove the skin. Boil water in a saucepan, add salt, pepper and other spices to taste. You can also put a whole peeled onion with carrots. Place the turkey in a saucepan and cook over low heat. Remove the foam that forms on the surface. When the meat turns white, pierce it with a fork, if it pierces well, then it's time to take it out and cut into small pieces.
Wash, peel and dice the cucumbers, cut the red onion into rings, grate the cheese and add the canned peas. Leave the green part of the Chinese cabbage for decoration and finely chop the thick white part and add it to the salad. Tear up the green leaves of the Chinese cabbage and place them in the bottom of the salad bowl.
Mix the all the ingredients well.
Dress the salad with yogurt mixed with lemon juice (3 tablespoons of yogurt to 0.5 teaspoon of lemon juice or just few drops).
Use the soft cheese, melt it and mix it with yogurt, so your dressing will have a creamy taste.
If the turkey has been stored in the freezer, move it to the refrigerator compartment a few hours before cooking so it has time to become soft.
If you're boiling a fillet, simmer it before cooking so the bird will be juicier.
Bon Appetit!
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