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Chicken salad

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Ingredients for 1 servings:

  • 6 figs, dried
  • 250 g chicken breast fillet(s) (inner fillet)
  • 4 stalk(s) Celery
  • 50 g hazelnuts, whole kernels
  • 200 g crème fraîche
  • 1 tbsp beetroot
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

low in histamine

Wash the celery and trim approximately 2 cm off the outer edges. Cut the figs and celery into approximately 1 cm pieces. Cut the chicken breast fillets into bite-sized pieces and then fry them in a pan over medium heat. Roughly chop the hazelnuts. Mix all ingredients and season with salt and pepper. The salad can be eaten warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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