Chicken Salad with Apple

Ingredients

• 2 chicken breast fillets (about 150 g each)
• 1 lemon (zest)
• 400 ml chicken stock
• Salt
• Pepper (freshly ground)
• 3 celery stalks
• 2 Apples
• 3 tbsp crème fraîche
• 1 tbsp Olive Oil
• 2 tbsp parsley
• 3 spring onions
• Fresh salad leaves (washed and dried)

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets. Bring the chicken stock to a boil, add the fillets, cover and simmer gently for about 10–15 minutes until cooked.

2. 2.

   Wash the celery and cut into fine strips. Wash the spring onions and slice into thin rings. Wash the apples, halve them, core them, cut into thin slices and then cross‑cut the slices again. Mix the crème fraîche with lemon juice, lemon zest, olive oil, salt and pepper.

3. 3.

   Lift the chicken fillets from the stock, drain and shred into bite‑sized pieces with two forks. Combine the meat with the crème fraîche and 2 Tbsp of chicken stock. Add celery, apples, spring onions and parsley and mix well.

4. 4.

   Cover the chicken salad and let it rest at room temperature for 1 hour. Before serving adjust seasoning with salt and pepper. Serve on a bed of fresh salad leaves. A slice of fresh whole‑grain bread pairs nicely.