Potato and poultry salad

Name: Potato and poultry salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g small waxy potatoes; 2 Chicken fillets (approx. 150 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 300 g Carrots; 1 (approx. 400 g) small perennial celery; 2 Apples (e.g. Elstar); 7-10 Tbsp Juice of 2 lemons; 120 g Salad cream dressing (16 % fat; Miracel Whip Balance, power)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g small waxy potatoes
2 Chicken fillets (approx. 150 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
300 g Carrots
1 (approx. 400 g) small perennial celery
2 Apples (e.g. Elstar)
7-10 Tbsp Juice of 2 lemons
120 g Salad cream dressing (16 % fat; Miracel Whip Balance, power)

Directions

1
Cook the potatoes in boiling water for about 20 minutes, rinse with cold water and peel. Fry the chicken fillets in 1 tablespoon of oil while turning. Cook over medium heat for 10-15 minutes. Season with salt, pepper and paprika and put aside.
2
Peel and wash the carrots, clean and wash the celery (pick up the celery leaves). Cut the carrots lengthwise in half and slice them. Cut celery into slices as well. Blanch the carrots for about 3 minutes in boiling salted water, rinse with cold water and drain.
3
Wash apples, grate dry, quarter them, cut them into slices and sprinkle them with the juice of 1 lemon. Mix the salad cream with 5 tablespoons of water and the juice of 1 lemon. Season to taste with salt and pepper.
4
Halve or slice the potatoes and mix with the vegetables in a bowl. Halve the chicken fillets, cut into slices and add to the salad. Mix the salad with the sauce. Wash celery leaves and cut into fine strips.
5
Sprinkle over the salad and serve.