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🍽️ Creamy Waldorf Salad with Honey Roasted Walnuts and Chicken

496 kcal · 30 min · 4 servings

Ingredients

• 80 g walnut kernels
• 3 tsp honey
• 4 chicken breast fillets (150 g each)
• salt
• 0.5 organic lemon (zest)
• 3 tbsp olive oil
• 0.5 tsp finely crushed fennel seeds
• 100 g mixed leaf salad (e.g. Lollo rosso, oak leaf lettuce, iceberg lettuce)
• 2 stalks celery
• 4 tbsp yogurt (3.5% fat) (20 g each)
• pepper
• 1 tbsp apple cider vinegar
• 200 g red seedless grapes
• 2 green apples
• 0.5 bunch chives (10 g)

Instructions

1. 1. Line a baking tray with baking paper.
2. 2. Roughly chop the walnuts.
3. 3. Spread the nuts evenly on the tray.
4. 4. Drizzle the nuts with honey.
5. 5. Preheat the oven to 180 degrees Celsius fan (or 200 degrees Celsius conventional).
6. 6. Roast the nuts in the oven for about 10 minutes.
7. 7. Remove the nuts from the oven and let them cool down completely.
8. 8. Pat the chicken breast fillets dry with kitchen paper.
9. 9. Lightly salt the chicken breast.
10. 10. Grate the lemon zest.
11. 11. Mix the lemon zest, two tablespoons of oil, and fennel seeds in a shallow dish.
12. 12. Turn the chicken meat in this marinade until it is well coated.
13. 13. Heat the remaining oil in a frying pan.
14. 14. Fry the chicken over medium heat for 9 to 12 minutes.
15. 15. Make sure the meat is cooked through.
16. 16. Wash the leaf salads under running water.
17. 17. Spin the salads dry.
18. 18. Tear large salad leaves into bite-sized pieces if necessary.
19. 19. Clean the celery and wash it.
20. 20. Cut the celery diagonally into thin strips.
21. 21. Mix yogurt, salt, pepper, and vinegar in a small bowl.
22. 22. Season the dressing to taste.
23. 23. Wash the grapes.
24. 24. Slice the grapes or cut them into quarters.
25. 25. Wash the apples.
26. 26. Halve the apples and remove the core.
27. 27. Slice the apple halves into thin slices.
28. 28. Wash the chives.
29. 29. Shake the chives dry.
30. 30. Cut the chives into fine rings.
31. 31. Distribute the leaf salad, celery, and apple slices onto plates.
32. 32. Slice the fried chicken.
33. 33. Place the chicken slices on top of the salad.
34. 34. Sprinkle the honey walnuts and grapes over the top.
35. 35. Grind some fresh pepper over the dish.
36. 36. Garnish the salad with the chive rings.
37. 37. Serve the salad immediately.

Nutrition per serving

• kcal: 496
• Protein: 41 g · Fett/Fat: 24 g · Carbs: 28 g