Waldorfsalat ohne Mayonnaise

Ingredients

• 80 g walnut kernels
• 3 tsp Honey
• 4 chicken breast fillets (each 150 g)
• Salt
• 0.5 organic lemon (zest)
• 3 tbsp olive oil
• 0.5 tsp finely crushed fennel seeds
• 100 g mixed leaf salad (e.g., Lollo Rosso, oak leaf lettuce, iceberg lettuce)
• 2 stalks of celery
• 4 tbsp yogurt (3.5% fat) (each 20 g)
• Pepper
• 1 tbsp Apple cider vinegar
• 200 g seedless red grapes
• 2 green apples
• 0.5 bunch chives (10 g)

Instructions

1. 1.

   Line a baking sheet with parchment paper. Roughly chop walnuts, spread them on the sheet and drizzle with honey. Bake in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for about 10 minutes; then remove and let cool.

2. 2.

   Meanwhile, pat chicken breast fillets dry and season with salt. In a shallow dish mix lemon zest, 2 tbsp oil, and fennel seeds, then coat the meat in this mixture. Heat remaining oil in a pan. Cook chicken fillets for 9–12 minutes over medium heat until cooked through.

3. 3.

   In the meantime, wash leaf salads, spin dry, and tear into bite‑sized pieces if desired. Clean celery, rinse, and cut diagonally into thin strips.

4. 4.

   Whisk yogurt, salt, pepper, and vinegar together to make a dressing; taste and adjust seasoning. Wash grapes and slice or quarter them. Wash apples, halve, core, and slice thinly. Rinse chives, pat dry, and cut into fine ribbons.

5. 5.

   Arrange leaf salads, celery, and apple slices on plates. Slice chicken fillets and place atop the greens. Sprinkle everything with walnuts and grapes, lightly season with pepper, and serve the Waldorf salad without mayonnaise garnished with chives.