Ingredients:
2 chicken fillets, about 250 g each
1 medium cucumber
1 large celery stalk
150 g canned corn (can be freshly boiled in season)
1 head lettuce
salt and pepper to taste

For refueling:
1 small red onion
4-5 sprigs of dill
6 tbsp natural yogurt / sour cream 10%
salt to taste

Cooking:
We’re getting ready to ship. Finely chop the onion and dill. Put in a bowl, add yogurt or sour cream, salt to taste and mix. We set aside.
Cut each chicken fillet in half lengthwise to make thin cutlets. Salt and pepper to taste. fry for 2-3 minutes on each side in a dry frying pan (you can use a grill or oven, but the time is already on the situation).

Cut the cucumber in half lengthwise, then cut into thin slices. Celery is also cut into thin slices.
Cut the cooled chicken fillet into small pieces.
Put lettuce leaves on a dish. Mix chicken, corn, cucumber and celery, salt to taste and put on salad. Drizzle with dressing and serve.

Enjoy your meal!