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Darren Richmond
Waldorf salad with chicken, walnuts, celeriac and chicory
salad of chicken fillet, celeriac, apple, chicory, mustard, Greek yogurt, parsley and walnuts.
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Ingredients
Directions
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Bring a pan with the water to the boil. Crumble the bouillon tablet above it and turn the heat down.
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Place the chicken in the stock and let it cook for 15 minutes.
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Take the chicken out of the broth with a slotted spoon and allow to cool slightly. Keep the broth to the boil.
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Meanwhile, peel the celeriac. Lay the tuber with the flat side on a cutting board and scrape with a peeler into long thin ribbons.
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Boil the ribbons for 3 minutes in the chicken broth. Drain and rinse under cold running water.
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Cut the apple into quarters, remove the bell house and cut the flesh into pieces.
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Cut the underside of the chicory, halve the stalk lengthwise and remove the hard core. Cut in strips lengthwise.
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Beat a dressing of the mustard, yogurt, oil and vinegar. Season with pepper.
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Mix the celeriac, the chicory and the apple with the dressing and let the flavors settle for 10 minutes.
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In the meantime, finely chop the parsley and roughly chop the walnuts.
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Pull the chicken into pieces with the help of 2 forks and scoop with the parsley through the salad. Sprinkle with the walnuts.
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Nutrition
455Calories
Sodium10% DV240mg
Fat48% DV31g
Protein52% DV26g
Carbs5% DV14g
Fiber32% DV8g
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