Chicken Salad with Spinach and Walnuts

Ingredients

• 400 g chicken breast fillet
• 350 ml poultry stock
• 40 g walnut kernels
• 150 g seedless white grapes
• 2 stalks celery
• 250 g baby spinach
• 1 clove garlic
• 5 tbsp apple cider vinegar
• 2 tbsp grape seed oil
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• Pepper
• Salt
• 1 whole grain baguette

Instructions

1. 1.

   Rinse the chicken under cold water and pat dry with paper towels. Bring poultry stock to a boil in a wide pot. Add the chicken breast fillets, cover, and simmer over low heat for about 15–20 minutes until cooked.

2. 2.

   Meanwhile, roughly chop the walnuts. Wash the grapes and pluck them from the stems. Wash, trim, and slice the celery into thin rounds. Wash the spinach and spin dry. For the dressing, peel and finely chop the garlic. Whisk together vinegar, oils, lemon juice, pepper, and salt. Remove the chicken from the stock, let it drain slightly, and tear into bite‑sized pieces.

3. 3.

   Distribute the prepared salad ingredients among four sealable bowls. Fill four small containers with the dressing and pour over the salads just before serving. Serve with slices of whole grain baguette.