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🍰 Creamy chicken salad with celery

395 kcal · 30 min · 4 servings

Ingredients

• 3 chicken breast fillets (approx. 150 g each)
• Juice of one lemon
• 1 lemon (zest)
• 400 ml poultry stock
• salt
• pepper (from the mill)
• 2 stalks celery
• 4 tbsp crème fraîche
• 1 tbsp olive oil
• Fresh salad leaves (washed and spun dry)
• 1 avocado
• 1 orange

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Bring the chicken broth to a boil in a pot.
4. 4. Place the fillets into the boiling broth.
5. 5. Cover the pot with a lid.
6. 6. Let the meat cook gently for about 10 to 15 minutes.
7. 7. Mix the crème fraîche with the lemon juice.
8. 8. Add the lemon zest to the mixture.
9. 9. Stir in the olive oil.
10. 10. Season the sauce with salt and pepper.
11. 11. Remove the cooked breast fillets from the broth.
12. 12. Let the meat drain briefly.
13. 13. Shred the meat into small pieces using two forks.
14. 14. Mix the shredded chicken with the crème fraîche sauce.
15. 15. Add two tablespoons of the chicken broth to the salad.
16. 16. Wash the celery stalks thoroughly.
17. 17. Set the celery greens aside.
18. 18. Dice the hard stalks into small cubes.
19. 19. Add the celery cubes to the chicken salad.
20. 20. Stir the celery in well.
21. 21. Let the salad sit covered at room temperature for one hour.
22. 22. Taste the salad and adjust seasoning with salt and pepper before serving.
23. 23. Arrange the salad on the celery leaves set aside earlier.

Nutrition per serving

• kcal: 395
• Protein: 43 g · Fett/Fat: 20 g · Carbs: 9 g