Waldorf salad with chicken, walnuts, celeriac and chicory

Name: waldorf salad with chicken, walnuts, celeriac and chicory
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 liter tap water; 1 vegetable stock; 300 g chicken breast; celeriac; 1 Elstar apple or other fresh sweet apple; 500 g chicory; 1,5 el coarse Zaanse mustard; 4 el Greek yogurt (0% fat); 3 el extra virgin olive oil; 1 el White wine vinegar; 10 g fresh flat parsley; 110 g unroasted walnuts

salad of chicken fillet, celeriac, apple, chicory, mustard, Greek yogurt, parsley and walnuts.

Ingredients

Directions

Bring a pan with the water to the boil. Crumble the bouillon tablet above it and turn the heat down.
Place the chicken in the stock and let it cook for 15 minutes.
Take the chicken out of the broth with a slotted spoon and allow to cool slightly. Keep the broth to the boil.
Meanwhile, peel the celeriac. Lay the tuber with the flat side on a cutting board and scrape with a peeler into long thin ribbons.
Boil the ribbons for 3 minutes in the chicken broth. Drain and rinse under cold running water.
Cut the apple into quarters, remove the bell house and cut the flesh into pieces.
Cut the underside of the chicory, halve the stalk lengthwise and remove the hard core. Cut in strips lengthwise.
Beat a dressing of the mustard, yogurt, oil and vinegar. Season with pepper.
Mix the celeriac, the chicory and the apple with the dressing and let the flavors settle for 10 minutes.
In the meantime, finely chop the parsley and roughly chop the walnuts.
Pull the chicken into pieces with the help of 2 forks and scoop with the parsley through the salad. Sprinkle with the walnuts.