Boil all the vegetables and the chicken.

I usually boil the potatoes together with the carrot and the celery. I cook the chicken breast separately, in a different pot.

Let cool, then peel and you're ready to go.

First, cut the chicken breast into cubes and place in a large bowl.

Then cut the vegetables into cubes - carrots, potatoes and celery - add them to the chicken in the bowl.

Also, cut the pickles and the pickled peppers, add them to the same bowl.

Now we make the yogurt sauce that will replace the classic mayonnaise:

- In a deep plate or bowl, combine the yogurt with half the amount of cheese, mustard and salt, to taste. Mix.

Pour this sauce over the ingredients from the bowl.

Mix well, season with salt and pepper to taste.

To be able to shape it into a round cake, find a round casserole. Line with cling film and transfer in here all the ingredients from the bowl. Press well so that the cake won't have gaps in it.

Cover the pan with a lid and refrigerate for 5-6 hours or overnight.

During this time, the beef salad will get even better. The ingredients will "make friends" with each other and the cake will taste great.

After this time, turn the dish upside-down on a plate. Shake it a little and remove, together with the cling film.

That's about it.

You can further decorate it as you like.

I spread the salad with cream cheese, like you spread a cake with cream :)

I garnished it with green onions and fresh red peppers, diced.

Enjoy!