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🍽️ Fresh Chicken Salad with Apple and Horseradish

336 kcal · 30 min · 4 servings

Ingredients

• 1 mini cucumber
• 200 g red-skinned apples (2 red-skinned apples)
• 0.5 small lemon
• 175 g poultry deli meat (e.g. chicken breast)
• 40 g pearl onions (jar)
• 1 piece fresh horseradish (approx. 6 cm long; or horseradish from the jar)
• 100 g sour cream
• 100 g yogurt (0.3% fat)
• salt
• pepper
• 200 g mixed leaf salad
• 1 box garden cress

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Peel the cucumber completely.
3. 3. Cut the cucumber in half lengthwise.
4. 4. Remove the seeds and pulp with a spoon.
5. 5. Cut the cucumber flesh into approx. 1 cm cubes.
6. 6. Wash the apples.
7. 7. Cut the apples into quarters.
8. 8. Remove the core.
9. 9. Slice the apples thinly.
10. 10. Squeeze the half lemon.
11. 11. Take 1 tablespoon of lemon juice.
12. 12. Drizzle the juice over the apple slices.
13. 13. Cut the poultry meat into thin strips.
14. 14. Drain the pearl onions.
15. 15. Halve the pearl onions.
16. 16. Peel the horseradish.
17. 17. Grate the horseradish finely.
18. 18. Put the horseradish into a bowl.
19. 19. Add sour cream (Schmand).
20. 20. Add yoghurt.
21. 21. Add the remaining lemon juice.
22. 22. Season with salt.
23. 23. Season with pepper.
24. 24. Stir the sauce until smooth.
25. 25. Add the cucumber cubes to the sauce.
26. 26. Add the apple slices to the sauce.
27. 27. Add the poultry strips to the sauce.
28. 28. Mix everything well.
29. 29. Clean the leaf salads.
30. 30. Wash the leaf salads.
31. 31. Dry the leaf salads using a salad spinner.
32. 32. Place the leaf salads on plates.
33. 33. Distribute the poultry salad on the greens.
34. 34. Cut the cress with kitchen scissors.
35. 35. Sprinkle the cress over the salad.

Nutrition per serving

• kcal: 336
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 21 g