Chicken Salad with Mayonnaise

Ingredients

• 6 chicken breast fillets
• 1.5 l instant chicken broth
• 250 g celery sticks
• 250 g green grapes and 250 g blue grapes
• 1 small head of leafy salad
• 200 g mayonnaise
• 250 g yogurt
• 2 tbsp mustard
• Salt
• Pepper (freshly ground)
• a pinch sugar
• 0.5 lemon (juice and zest)

Instructions

1. 1.

   Bring the chicken breast fillets to a boil in the broth and simmer the meat over low heat for about 20 minutes until cooked. Remove the meat, let it cool, then dice into small cubes.

2. 2.

   Clean and wash the celery, slice diagonally into thin strips, set aside the leaves. Wash and halve the grapes, keep them covered in the fridge. Clean, dry, and spin the salad leaves. Whisk mayonnaise with yogurt and season with mustard, salt, pepper, sugar, lemon juice and zest; taste and adjust.

3. 3.

   Combine the diced chicken with celery and dressing. Fold in the grapes. Spoon the leafy salad into small bowls, top with the chicken salad, and garnish with celery leaves before serving.