← All recipes
🍽️ Chicken Salad with Grapes and Walnuts
677 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 400 g chicken breast fillets (2 chicken breast fillets)
- salt
- pepper
- 1 tbsp olive oil
- 25 g walnut kernels
- 100 g seedless grapes
- 120 g celery stalks (2 stalks)
- 2 spring onions
- 100 g sour cream
- 125 g yogurt (0.3% fat)
- a little dried tarragon
- 2 tbsp Worcestershire sauce
- 1 chicory
- 4 slices rye whole grain bread
Instructions
- 1. Rinse the chicken breast fillets under cold water.
- 2. Pat the meat dry with kitchen paper.
- 3. Season the chicken with salt and pepper.
- 4. Heat oil in a large frying pan.
- 5. Fry the meat for about 3 minutes on each side.
- 6. Pour some water into the pan to cover the bottom.
- 7. Cover the pan and cook the meat for 4 minutes over medium heat.
- 8. Add a little more water if necessary.
- 9. Let the chicken meat cool down completely.
- 10. Chop the walnuts coarsely.
- 11. Toast the nuts in a second pan without fat.
- 12. Wash the grapes thoroughly.
- 13. Halve the grapes.
- 14. Clean the celery stalks.
- 15. Wash the celery.
- 16. Remove the fibrous strings (peel off the strings).
- 17. Cut the celery into very small cubes.
- 18. Clean the spring onions.
- 19. Wash the spring onions.
- 20. Chop the spring onions finely.
- 21. Cut the cooled chicken meat into strips.
- 22. Put all prepared ingredients into a large bowl.
- 23. Mix the ingredients with sour cream and yogurt.
- 24. Add fresh tarragon.
- 25. Season the salad with salt and pepper.
- 26. Add some Worcestershire sauce.
- 27. Let the salad marinate for 30 minutes.
- 28. Wash the chicory.
- 29. Clean the chicory.
- 30. Cut out the bitter core in a wedge shape.
- 31. Cut the chicory crosswise into thin strips.
- 32. Mix the chicory with the chicken salad.
- 33. Toast the bread slices under the hot oven grill or in a toaster.
- 34. Serve the salad on the toasted bread slices.
Nutrition per serving
- kcal: 677
- Protein: 61 g · Fett/Fat: 20 g · Carbs: 57 g