Chicken Salad with Grapes

Ingredients

• 400 g chicken breast fillet (2 fillets)
• Salt
• Pepper
• 1 tbsp Olive Oil
• 25 g walnut kernels
• 100 g seedless grapes
• 120 g celery sticks (2 stalks)
• 2 Spring Onions
• 100 g Sour cream
• 125 g yogurt (0.3% fat)
• a pinch of dried tarragon
• 2 tbsp Worcestershire sauce
• 1 chicory head
• 4 slices whole-grain rye bread

Instructions

1. 1.

   Rinse the chicken breasts cold, pat dry and season with salt and pepper.

2. 2.

   Heat oil in a pan and sear the meat for 3 minutes on each side. Cover the bottom of the pan with water and cook covered for another 4 minutes over medium heat, adding more water if needed. Let the chicken cool.

3. 3.

   Meanwhile, roughly chop the walnuts and toast them in a second pan without fat.

4. 4.

   Wash and halve the grapes.

5. 5.

   Clean, wash, de-pear, and dice the celery into very small cubes.

6. 6.

   Trim, wash, and finely slice the spring onions.

7. 7.

   Slice the cooled chicken into strips.

8. 8.

   Combine all prepared ingredients in a bowl with sour cream, yogurt, and tarragon.

9. 9.

   Season with salt, pepper, and Worcestershire sauce. Let rest for 30 minutes.

10. 10.

    Wash and clean the chicory, cut out the bitter core, then slice the leaves crosswise into fine ribbons and mix into the salad. Toast bread slices under a hot oven grill or in a toaster, optionally also in a non-stick pan, and spread the salad on top.