Fruity poultry salad

Name: Fruity poultry salad
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 2 Onions, 1 vol. Soup vegetables; 1 (approx. 1.3 kg) Chicken; 7-10 Tbsp salt, pepper; 1 Bay leaf; 8 Eggs; 500 g Celery; 2 (approx. 500 g) sour apples; 7-10 Tbsp Lemon juice; 2 TABLESPOONS Walnut kernels; 150 g Skimmed milk yoghurt; 200 g Salad Mayonnaise; 1 Head lettuce (e.g. romaine lettuce)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

2 Onions, 1 vol. Soup vegetables
1 (approx. 1.3 kg) Chicken
7-10 Tbsp salt, pepper
1 Bay leaf
8 Eggs
500 g Celery
2 (approx. 500 g) sour apples
7-10 Tbsp Lemon juice
2 TABLESPOONS Walnut kernels
150 g Skimmed milk yoghurt
200 g Salad Mayonnaise
1 Head lettuce (e.g. romaine lettuce)

Directions

1
Onions peel, halve. Clean, wash and chop the greens. Wash the chicken. Simmer everything in 2-2 1/2 l water with 1 tablespoon salt, pepper and bay leaf for about 1 hour. Skim from time to time
2
Hard boil eggs. Clean, wash and chop the celery. Steam in boiling salted water for about 2 minutes. Wash, core and chop apples. Sprinkle with lemon juice. Chop nuts
3
Let the chicken cool down. Sieve broth. Set aside 1 1/2 l for the pumpkin soup. Mix another 100 ml cold stock, yoghurt and mayonnaise. Season to taste
4
Peel and chop the eggs. Peel and chop the chicken meat. Mix prepared salad ingredients and sauce. Leave to stand for about 30 minutes. Clean and wash the salad. Arrange chicken salad on top