Chicken salad

Ingredients for 4 servings:

• 400 g chicken breast fillet(s) or strips
• 1 celery stick
• ½ apple (Granny Smith)
• 50 g walnuts
• 2 tbsp parsley
• 2 spring onions
• 2 handfuls of arugula
• 3 tbsp mayonnaise,
• 2 tsp lemon juice, freshly squeezed
• 2 pinches of salt and pepper
• peppercorns

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Summery variation of Waldorf salad

Poach chicken breasts or strips. Bring water to a gentle boil, add salt and peppercorns. Add the meat to the water, immediately reduce the heat, and simmer for about 10-15 minutes (do not allow the liquid to boil). Remove from the pan and let cool. Shred the meat (first cut the fillet into large pieces) and place it in a bowl. Meanwhile, cut the celery and apple into approximately 5 mm cubes. Roughly chop the parsley and arugula. Finely slice the spring onion. Brown the walnuts in a frying pan over low heat without adding any fat, stirring frequently. Add everything to the meat in the bowl. Stir in the lemon juice and mayonnaise, and season with salt and pepper.