Waldorf salad with chicken

Name: Waldorf salad with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 2 TABLESPOONS Sunflower oil; 2 red apples; 1 Perennial celery; 125 g Pecan kernels; 1 TEASPOON Mustard; 3 TABLESPOONS Cider vinegar; 2 TABLESPOONS apple juice; 5 TABLESPOONS Olive oil; 1 pinch Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
2 TABLESPOONS Sunflower oil
2 red apples
1 Perennial celery
125 g Pecan kernels
1 TEASPOON Mustard
3 TABLESPOONS Cider vinegar
2 TABLESPOONS apple juice
5 TABLESPOONS Olive oil
1 pinch Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry. Heat sunflower oil in a frying pan and fry chicken breast for about 2 minutes, turning it over. Remove from the pan, place in an ovenproof dish and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: s.
2
manufacturer) cook for about 20 minutes.
3
In the meantime wash apples, grate them dry and slice 1 1/2 apples on a vegetable grater into sticks. Wash, drain and clean the celery. Put some green aside for garnishing. Grate celery in pencils as well.
4
Roast the pecans in a pan without fat. Take out and let it cool down.
5
Mix mustard, vinegar and apple juice, fold in olive oil. Season to taste with sugar, salt and pepper. Remove the chicken from the oven and cut into pieces. Remove the chicken from the rest of the apple and cut the apple into slices.
6
Mix the apple pegs, celery, chicken and dressing, arrange and garnish with apple slices and celery green. Sprinkle with nuts.