Salad of picked chicken with walnuts and grapes

Name: salad of picked chicken with walnuts and grapes
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 4 free range chicken legs; 1 el salt; 600 g celeriac; 3 el mayonnaise; 2 el mild semi skimmed yogurt; lemon; 80 g lettuce melange with country cherry; 200 g blue grapes; 50 g walnuts

Salad from chicken legs, celeriac, yogurt, lemon, lettuce, blue grapes and walnuts.

Ingredients

Directions

Put the chicken legs in a large pan and add as much water that the legs are completely covered.
Add the salt to the water and bring to the boil. Leave for 45 minutes with the lid on the pan.
Meanwhile, peel the celeriac and cut into 1 cm cubes. Remove the chicken from the cooking liquid and place on a plate to cool slightly.
Then add the cubes of celeriac to the cooking liquid and cook them for about 5 minutes until al dente.
Remove the skin from the chicken legs and pick the meat from the bones. Put the meat in a large bowl.
Pour the celeriac cubes and add to the chicken.
Mix the mayonnaise and yogurt together. Clean the half lemon well, grate the peel and squeeze the fruit.
Mix the grater and juice with the yoghurt mayonnaise and mix the dressing with the chicken and celeriac.
Spread the lettuce melange over a flat dish. Spoon the chicken celeriac mixture on it. Halve the grapes and spread over the salad.
Break the walnuts into pieces and sprinkle over the salad.