Chicken Salad with Crème Fraîche

Ingredients

• 3 chicken breast fillets (about 150 g each)
• juice of one lemon
• 1 lemon zest
• 400 ml chicken stock
• Salt
• Pepper (freshly ground)
• 2 stalks celery
• 4 tbsp crème fraîche
• 1 tbsp Olive Oil
• Fresh salad leaves (washed and dried)
• 1 Avocado
• 1 orange

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.

   Mix crème fraîche with lemon juice, lemon zest, olive oil, salt, and pepper. Remove the 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. Wash the celery, set aside the leaves, and dice the stalks into small cubes. Add the celery cubes to the salad and mix.

3. 3.

   Cover the chicken salad and let it rest at room temperature for 1 hour. Before serving, season again with salt and pepper. Plate the chicken salad on a bed of salad and celery leaves, garnish with avocado slices and orange wedges, and serve.