Chicken Salad with Apples and Walnuts

Ingredients

• 0.5 head Lollo bionda lettuce
• 0.5 head Lollo Rosso lettuce (or romaine lettuce)
• 60 g dried cranberries (4 tbsp)
• 6 tbsp apple juice
• 2 Apples
• 1 tbsp Lemon Juice
• 50 g walnut kernels
• 400 g smoked chicken breast fillet (cooked)
• 2 Celery stalks
• 200 g yogurt (1.5% fat)
• 40 g sour cream (2 tbsp)
• 2 tbsp Apple cider vinegar
• 1 tbsp Sunflower oil
• Salt
• Pepper
• a pinch of sugar

Instructions

1. 1.

   Clean, wash, dry and tear salad leaves into bite‑size pieces.

2. 2.

   Soak cranberries in apple juice. Wash apples, quarter, core and dice them. Mix with lemon juice.

3. 3.

   Toast walnuts over medium heat in a dry pan until fragrant. Remove and set aside.

4. 4.

   Dice the smoked chicken breast fillet.

5. 5.

   Wash, trim celery stalks, remove strings if necessary, and slice into thin rings.

6. 6.

   For the dressing whisk yogurt with sour cream, vinegar, and oil; season with salt, pepper, and a pinch of sugar.

7. 7.

   Distribute salad leaves on four plates. Mix apple and chicken cubes with walnuts, celery, and drained cranberries; spoon onto the leaves and drizzle dressing over top.