Salad with Chicken, Watercress and Nuts

Ingredients

• 4 chicken breast fillets (≈120 g each)
• 100 ml dry white wine
• 1 bay leaf
• 1 tsp peppercorns
• 200 g watercress
• 80 g walnut kernels
• 4 tbsp apple cider vinegar
• 1 tbsp sharp mustard
• 1 tbsp honey
• 4 Tbsp sunflower oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the chicken breast fillets. Bring the wine with about 250 ml water, bay leaf and pepper to a boil. Add the chicken, reduce heat and poach for approximately 15 minutes. Drain the breasts, let them cool and shred them.

2. 2.

   Rinse the watercress, clean it and spin dry. Roughly chop the walnut kernels. Arrange all prepared salad ingredients decoratively on plates.

3. 3.

   Whisk the vinegar with mustard, honey, 2-3 tbsp of the chicken broth and oil. Season with salt and pepper, drizzle over the salad and serve.