Salad with chicken and green apple

Salad with chicken and green apple


For the salad itself:
Boiled chicken — 125 g
4 champignons, chopped
1 stalk of celery, chopped
1 green apple, peel and cut
Dried cranberries — 23 g
Feta — 30 g
Fresh mint — 2 tablespoons, chopped
Fresh parsley — ¼ cup, chalk chop
Roasted pecans — 25 g
Fresh spinach — 120 g

Apple puree — 2 tablespoons
Freshly squeezed apple juice — ¼ cup
Apple cider vinegar — 2 tablespoons
Dijon mustard — 1 tablespoon
Dates (without pits, stretch to pasta) — ½ teaspoon
Salt and pepper — for ¼ teaspoon
Thyme — 1 tablespoon, chopped
Fresh rosemary — 1 teaspoon

For boiled chicken:
2 large chicken breasts without bone and skin
2 cups of water
Small onion, peel and finely chop
1 stalk of celery, chop finely
1 carrot, finely chopped
Garlic — 3 cloves, squeeze out
Salt — 1 teaspoon
Ground pepper — 1 teaspoon
Dry thyme — 2 tablespoons


1. All the ingredients for the chicken (except the chicken) put into a pan and bring to a boil. Put the chicken, bring it back to a boil, reduce the fire, close it in half and let it cook for 12-15 minutes, so that the chicken cooks thoroughly.

2. Pour the chicken, cool and cut. All ingredients for refilling, put in a blender and whisk until smooth.

3. Chicken, mushrooms, celery, cranberries, feta, mint and parsley mix in a salad bowl. Season with sauce and mix.

4. Lay the spinach on the bottom of the plate, on top — the prepared salad. Decorate with apple slices, sprinkle with chopped nuts and serve.

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