Chicken Salad with Yogurt on Rye Bread

Hello Dear Friends,

I have a recipe that will color your table and save you the trouble of dipping bread in salad :) Just kidding, we don't dip bread in chicken salad with yoghurt, right? Or are we eating it :)) Whether we want it banal or not, whether we eat it with a spoon or bite into it like a sandwich. In any case, I'm sure you and your guests will like it a lot when you cook it.

Working with different flours always requires a little more attention than usual. Set aside some of your flour so that you have flour to add to flour the counter or if the dough is too sticky. In addition, if you add the water you will add little by little, it will be easier to keep the consistency.

If you do not skip 2 kneading and 2 leavening, you can be sure that you will have perfect breads. Check the oven 5 minutes after lowering the heat. When the breads have completely cooled and pulled out, cut them and start the filling process.

Love…

Ingredients for Chicken Salad with Yogurt on Rye Bread

• 1 Pack of Minus Yeast Brown Bread Mix
• 500 gr. Rye flour
• 300 – 320 ml. warm water
• 2 teaspoons of salt
• 2 tablespoon of olive oil

For Chicken Salad:

• 2 chicken thighs (boiled and shredded)
• 4-5 tablespoons of mixed side dish (carrot, potato, pea)
• a pinch of parsley
• a pinch of dill
• a pinch of fresh basil
• 4 tablespoons of strained yogurt (heaped)
• 2 tablespoons of labneh cheese
• 1 large cloves of garlic
• 2 pickled gherkins
• salt

How to Make Chicken Salad with Yogurt on Rye Bread?

1. Take the sifted flour into the kneading bowl, set aside half a glass of it.
2. Pour the entire package of Una Brown Bread Mixture and salt and mix with a spoon.
3. Add all the olive oil and the measured water little by little and start kneading the dough. Knead the dough until you get a smooth dough.
4. Cover the dough and let it rest for half an hour in a warm place.
5. When the dough is fermented, knead again to release its gas and break off orange-sized pieces and roll them.
6. Arrange the prepared bread dough on the greased baking tray at 4-5 cm intervals.
7. Sprinkle flour on the bread and make scratches with the help of a knife.
8. Cover the dough again and let it rest for another half hour in this way.
9. Bake the once-fermented bread dough in a preheated 200 degree oven for 10 minutes, reduce the heat to 180 degrees and continue cooking for another 10 minutes.
10. Set the baked bread aside to cool and start the salad.
11. Whisk the labneh cheese and cottage yogurt in a deep bowl.
12. Add the finely chopped parsley, basil and dill to the yogurt.
13. Add the diced pickles, crushed garlic, drained garnish, and chicken. Add some salt and mix well.
14. Cut the top of the cooled bread to cover.
15. Take them out with your hands. Divide the salads you prepared on the bread and serve.