Chicken Salad

Ingredients

• 1 cm ginger
• Salt
• 1 lemon (juice)
• 2 juniper berries
• 1 bay leaf
• 4 chicken breast fillets (about 125 g each)
• 2 stalks celery (with greens)
• 0.5 cucumber
• 1 small apple
• 150 g yogurt
• 50 g sour cream
• 1 tbsp Apple cider vinegar
• 1 tsp tomato paste
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel the ginger and slice it into rounds. In a pot, bring about 300 ml water with a pinch of salt to a boil. Add the ginger, roughly half of the lemon juice, juniper berries, and bay leaf. Rinse the chicken and place it in the broth. Reduce heat and simmer for 12-15 minutes.

2. 2.

   Meanwhile wash the celery, remove the greens and set aside. If necessary, pull out any fibers from the stalks and then dice them finely. Peel the cucumber and apple, and dice both into small cubes. Mix the vegetables and fruit together and drizzle with the remaining lemon juice.

3. 3.

   Whisk the yogurt with sour cream, vinegar, and tomato paste. Cut about half a handful of celery greens into fine strips and fold them in. Season with salt and cayenne pepper to taste.

4. 4.

   Remove the chicken from the broth, let it cool, then dice it small. Toss the diced chicken with the yogurt dressing and the fruit-vegetable mixture gently. Serve the chicken salad garnished with the remaining celery greens.