Chicken salad on beetroot

Ingredients for 2 servings:

• 125 g poultry, cooked
• 2 carrots
• 1 tangerine(s)
• 30 g walnut kernels
• 2 tbsp natural yogurt
• 1 tsp oil, e.g. rapeseed oil
• 1 tsp white wine vinegar
• ½ tsp black pepper, freshly ground
• 2 pinches of salt
• 1 pinch(s) of sugar
• some parsley
• 1 spring onion(s) for decoration
• 1 beetroot, cooked

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

quickly conjured up from leftovers

Peel and dice the carrots. Boil the cubes in a little water without any spices or salt until soft. Chop the walnuts. Fillet the mandarin oranges and cut the fillets into small pieces. Dice the chicken. Clean the spring onions and slice them into thin rings. For the dressing, combine yogurt with oil, vinegar, pepper, salt, sugar, and chopped parsley and let it marinate for about 1 hour. Mix the meat, mandarin orange pieces, and walnuts with the dressing. Cut the cooked beetroot into very thin slices and arrange in a circle on a plate. Place the chicken salad in the center and garnish with a few green spring onion rings. Serve with baguette.