Chicken Leek Salad

Ingredients

• 450 g chicken breast fillet
• Salt
• Pepper
• 2 tbsp olive oil
• 3 stalks leeks
• 300 g apples (2 apples)
• 0.5 lemon (juice)
• 50 ml Vegetable broth
• 2 tbsp Red wine vinegar
• 1 tsp Mustard
• 1 tsp maple syrup
• 50 g Yogurt (3.5% fat)
• 1 tsp paprika powder
• 15 g light sesame seeds (1 tbsp)

Instructions

1. 1.

   Rinse chicken breast fillets, pat dry and season with salt and pepper. Heat 1 tbsp oil in a pan. Sear the chicken, turning, for 4–5 minutes. Transfer to an oven‑proof dish and bake at 110 °C (fan 90 °C; gas: level 1–2) for about 8–10 minutes until cooked through.

2. 2.

   Meanwhile clean and wash leeks, cut them into thick rings. Heat 1 tbsp oil in the pan. Sauté the leeks for about 5 minutes over medium heat. Season with salt and pepper, remove from heat and let cool for 5 minutes. While that’s happening, wash apples, quarter them, core, slice thinly across, and drizzle with lemon juice.

3. 3.

   Whisk together broth, vinegar, salt, pepper, mustard, maple syrup and remaining oil; stir in yogurt.

4. 4.

   Remove the chicken from the oven and let rest for 5 minutes. Mix leeks with apple slices, arrange on plates, and pour over the dressing. Slice the chicken breast crosswise into strips and place them on top of the salad. Sprinkle with paprika powder and sesame seeds before serving.