Refreshing Waldorf-style celery salad with chicken breast

Ingredients for 4 servings:

• 4 stalk(s) Celery
• 2 m.-sized apples
• 2 tsp lemon juice
• 160 g low-fat yogurt
• 1 tbsp agave syrup
• ½ tsp white pepper
• Salt
• 2 chicken breast fillets
• 2 tsp honey
• chili flakes
• Rapeseed oil for frying
• 1 handful of pecans
• 1 handful of cashews

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

without mayonnaise

Wash the celery and cut into thin strips. Wash, dry, and quarter the apples. Remove the cores. Cut the quarters of one apple into thin strips and grate the rest. Place everything in a bowl. Squeeze over the lemon juice and mix well. Season the yogurt with agave syrup, white pepper, and salt and pour over the salad. Mix well and let it sit for 3 hours. Roughly chop the cashews and pecans. Sprinkle them on top and mix them in just before serving to keep them nice and crunchy. Cut the chicken breast fillets into strips and sear them in a little rapeseed oil. Then cook at medium heat (approx. 10 minutes total). Drizzle the honey over the chicken strips, let them caramelize slightly, and season with some chili flakes.