Boil cauliflower in salted water for 15 minutes and cast in a sieve. Cool and break into florets.

Peel and shred celery, sweet pepper, carrot and radish. Scald the celery and cool.

Skin and bone the chicken and cut chicken meat into pieces.

Combine the prepared products, season with salt, ground peppercorn and a mix of sour cream, yogurt and lemon juice. Refrigerate for 10 minutes and put in a salad bowl in heap when serving. Sprinkle with greens.