RUSSIAN SALAD

We set to boil the potatoes and carrots whole until ready;

Pickle chicken in lemon juice with sea salt and pepper. Cut the fillet into several plates and fry in a hot pan for 5 - 7 Minutes on each side until golden brown;

Defrost peas (if necessary). Cut the cucumber and onion into cubes. Dice the cooked vegetables together with the finished fillet. If desired, finely chop the avocado and add to the ingredients;

Combine yogurt, honey and mustard. You can add more honey or mustard, depending on the desired taste. Season dressing with salad.