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COLLEENMARIE13
Salad of picked chicken with walnuts and grapes
Salad from chicken legs, celeriac, yogurt, lemon, lettuce, blue grapes and walnuts.
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Ingredients
Directions
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Put the chicken legs in a large pan and add as much water that the legs are completely covered.
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Add the salt to the water and bring to the boil. Leave for 45 minutes with the lid on the pan.
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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.
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Then add the cubes of celeriac to the cooking liquid and cook them for about 5 minutes until al dente.
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Remove the skin from the chicken legs and pick the meat from the bones. Put the meat in a large bowl.
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Pour the celeriac cubes and add to the chicken.
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Mix the mayonnaise and yogurt together. Clean the half lemon well, grate the peel and squeeze the fruit.
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Mix the grater and juice with the yoghurt mayonnaise and mix the dressing with the chicken and celeriac.
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Spread the lettuce melange over a flat dish. Spoon the chicken celeriac mixture on it. Halve the grapes and spread over the salad.
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Break the walnuts into pieces and sprinkle over the salad.
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Nutrition
590Calories
Sodium15% DV360mg
Fat62% DV40g
Protein74% DV37g
Carbs6% DV17g
Fiber32% DV8g
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