A little chicken salad
This salad is one of our absolute favorites. And that's why:
1. He is prepared very fast.
2. He is extremely simple.
3. He just tastes divine.
4. He's full of food.
In addition, we have him through a vegetable in the heart, which we had brought in the pre-chicken salad era at best with raw food sticks and low-fat dip in connection: celery. Raw Celery is definitely not on top of the hit veggie list for many of you. At the time, the man was also busily looking for a suitcase when I first put this salad on the table.
After the first fork, we were fans and I'm sure you will love the little chicken salad:
Incidentally, the recipe comes from the Cookbook Quick Kitchen with Style
To serve you can either the individual Arrange ingredients on a plate or a plate and drizzle with the dressing ...
... or for the picnic variant just all the ingredients i n throw a bowl and stir.
A hearty piece of bread or baguette with it ... DELICIOUS!
Here's how it works:
Put 2 small chicken breast fillets (organic or free range) in a saucepan, cover with water , salt and bring to a boil. Approximately Simmer for 10 minutes on a small scale. Remove from the saucepan and let cool. Pluck into bite-sized pieces.
( Tip : Freeze the cooking water in a small plastic bag or ice cube and use as a chicken stock in another recipe.)
Serve 1 bunch of celery clean, wash and cut into thin slices with the green.
250 ml mayonnaise with the Juice 1 lemon and salt and pepper . (Here you take the best full-fat mayo without binders, flavors, starch extracts, etc. - just look at the label In my supermarket was funnily the cheapest option in the plastic bottle, the one with the fewest additives.)
Wash 1/2 cup of smooth persilie , shake dry and cut finely or slightly coarsely to taste.
Mix all the ingredients in a bowl or arrange vegetables and chicken on plates and drizzle with the dressing.