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Summer chicken salad
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 347
  • Fat about 13g
  • Carbohydrates about 12g
  • Protein about 43g
This is needed
This is needed for 4 people
To poach the chicken
  • 7 dl chicken bouillon
  • 4 chicken breasts (each approx. 150 g)
Salad dressing
  • 1 tbsp mustard
  • 2 tbsp olive oil
  • 5 tbsp white balsamic vinegar
  • 0.5 tsp salt
  • 150 g plain greek yoghurt
  • a little pepper
  • 0.5 cucumber, halved lengthwise, thinly sliced
  • 250 g blackberries
  • 100 g rocket, roughly chopped
  • 200 g celery, cut diagonally into thin slices
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And that's how it's done
And that's how it's done
To poach the chicken
Bring the stock to the boil, reduce the heat, add the chicken and cook at just below the boil for approx. 15 mins. Allow the chicken to cool slightly in the stock, remove the chicken, pull apart using two forks.
Salad dressing
Combine the mustard, balsamic, oil and yoghurt, season. Set aside half of the dressing, add the chicken to the remainder of the dressing, mix.
Mix the celeriac, cucumber, blackberries and rocket with the reserved dressing, place the chicken on top.

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