Waldorf Chicken Salad

Ingredients

Chicken (breast) 750 g

Carrots 100 g

Onion 1

Celery (stalks) 400 g

Bay leaf 2

Apple 500 g

Lemon 1/2

Walnuts 125 g

Mayonnaise 175 g

Yogurt 175 g

Boil the chicken breasts with carrots, a few celery stalks, onions, peppercorns, and bay leaf, adding salt. Cook for no more than 15 minutes. Once the meat is cooked, let it sit in the broth for 10-15 minutes. The remaining broth can be used for risotto.

 Cut the apples into squares, peel the celery, and cut it crosswise and slightly diagonally into small pieces. Sprinkle the apples with the juice of half a lemon.

Spread the nuts on a parchment-lined baking sheet and roast in the oven at 180°C for about 5-8 minutes, turning occasionally.

Remove the chicken from the broth and place on a paper towel to drain any excess liquid. Separate the cooled chicken breasts.

Chop the nuts into small pieces, add two-thirds to the chicken, add the apples, celery, mayonnaise, and Greek yogurt, season with salt, and mix well. If using only yogurt, you'll need about 350g of it; omit the mayonnaise. Refrigerate the salad for about 1 hour, sprinkling with the remaining walnuts before serving.

Remove the chicken from the broth and place on a paper towel to drain any excess liquid. Once cooled, shred the chicken breasts.

Enjoy!