Chop leek, only the light green and white parts, into tender rings.
Cut chicken breast fillet into strips, fry in fat and mix loosely with leek. Cut the onion into rings, grate the carrots, slice the mushrooms, peel and pit the tomatoes, cut them into small strips and add to the mixture. Mix mayo, egg yolk, yogurt and mustard to a marinade, season with salt, pepper and vinegar and fold into the salad. – Bon appetit
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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